Nutrition Facts
Celebration teriyaki salmon with quick pickled shallots
Amount Per Serving
Calories 418
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Cholesterol 138mg46%
Sodium 1633mg71%
Potassium 1444mg41%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 53g106%
Vitamin A 184IU4%
Vitamin C 20mg24%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Celebration teriyaki salmon with quick pickled shallots
A great alternative for the festive season.
Servings: 6
Calories: 418kcal
Equipment
- Bowl
- Roasting tin
Ingredients
- 2 tbsp red wine vinegar
- 2 tbsp water
- 1 tsp sea salt
- 1 tsp sugar
- 8 round shallots peeled and finely sliced
- 1.5 kg side of salmon skin on
- 1 tbsp vegetable oil
- 4 tbsp teriyaki sauce
- 4 tbsp soy sauce
- 4 tsp black and white sesame seeds
- 1 red chilli finely sliced
- fresh coriander leaves picked
- 2 limes halved
Method
- Mix together the vinegar, water, salt and sugar in a bowl. Add the shallots and make sure they’re submerged in the liquid. Put to one side.
- Heat the oven to 180°C. Line a big roasting tin with baking parchment or foil. Brush the salmon skin with oil and place it skin side down on the paper.
- Mix the teriyaki sauce with the soy sauce and brush evenly over the salmon. Sprinkle with the sesame seeds.
- Roast, uncovered, for 20 – 30 minutes until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily.
- Serve topped with the quick pickled shallots, sliced chilli, coriander leaves and lime wedges on the side for squeezing. If there is any of the teriyaki marinade leftover serve it alongside for extra flavour.
Nutrition
Calories: 418kcal | Carbohydrates: 12g | Protein: 53g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 138mg | Sodium: 1633mg | Potassium: 1444mg | Fiber: 2g | Sugar: 6g | Vitamin A: 184IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 3mg