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Teriyaki salmon

For some odd reason, I have lost my taste for cooked salmon. The raw version is still a favourite – it’s the heated version thats lost it’s appeal. But, fish is healthy, and salmon is readily available, so I’m making an effort to liking salmon again. A very tasty experiment to launch “the salmon comeback” is salmon cubes with crispy vegetables and excotic teriyaki sauce.

Salmon with teriyaki sauce (1 portion)
125-150 g salmon filet in cubes
1/2 onion, in wedges
1 clove of garlic, finely chopped
1/4 red chili without seeds, finely chopped
1 carrot, peeled, in slices
1/2 red bell pepper, sliced
sugar snaps
the juice of 1/4 lime
3-5 ss teriyaki sauce (japanese sauce)
0,75 dl coconut milk
sun flower seed oil for frying
Sweet chili sauce
Fresh coriander/silantro (optional

In a frying pan: heat a little oil over medium to strong heat and add the onion, garlic, chili and carrot slices. Stir for a couple of minutes. Add the bell pepper and sugar snaps, and the lime juice. Stir for a minute more. Add the teriyaki sauce and coconut milk to the pan and stir until blended. Turn down the heat and add the cubes of salmon. Leave to steam under a lid until the salmon is cocked through. Add salt to taste. Serve with some chopped coriander, sweet chili sauce and boiled rice.



  1. We have also gone tired of salmon, and I buy it quite often since it is so cheap. This recipe is worth trying out, and sounds realy yummy. I, on the other hand, am already making salmon wok for dinner today.:)

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