Teriyaki Salmon with Asparagus
- Preparation and cooking time
- 1 to 16 hours marinating
- More effort
- Serves 2
Quick and simple recipe, perfect for midweek meals, but looks impressive enough to cook for friends. Easily multiplied to serve more people,
- 2 x 120g skin-on salmon fillets
- 3 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp dry sherry
- 200g asparagus tips
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 garlic clove, peeled and halved
- STEP 1Mix together the soy sauce, honey, sherry, and garlic. coat the salmon in the mixture and allow to rest, skin side up, for either at least 1 hour at room temperature or at least 4 hours in the fridge (it can go overnight if required).
- STEP 2Heat the oil in a frying pan, and bring a separate pan of water to the boil. Reserving the marinade, fry the salmon skin side down until the flesh on the skinless side is turning opaque, then turn to finish to your liking.
- STEP 3Add the asparagus to the boiling water at the same time at the salmon is added to the pan, or slightly later if you like your salmon well cooked. Cook for five minutes and then drain and toss in the sesame oil.
- STEP 4In the last minute of cook time remove the garlic from the marinade and bring the liquid to the boil, allow to reduce by up to half. This happens very quickly and the liquid froths excitedly, I find removing the pan from the heat and swirling to calm it is the best way to judge how much reduction has occurred, then replace on heat if required.
- STEP 5Serve the salmon on the asparagus and drizzle over the sauce. Serve with sticky rice or sautéed potatoes.