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Teriyaki Salmon with Coriander Salad and Coriander Mayo

Pan-fried glazed salmon served with a vibrant vegetable salad, homemade coriander-infused mayonnaise, and crispy lotus root chips.

HealthyDinnerAsianSeafoodSalmonTeriyaki
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
38.6g
per serving
154.2 g total
Fat
50.6g
per serving
202.4 g total
Protein
42.7g
per serving
170.8 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tbsp
Caster Sugar
3
tbsp
Palm Sugar
CondimentsSauces
125
ml
Mirin
125
ml
Soy Sauce
2
tbsp
Soy Sauce
For salad dressing
2
tsp
Fish Sauce
1
tsp
White Wine Vinegar
Dairy
2
piece
Egg
Yolks only
Fruits
1
piece
Lime
Juice only
1
piece
Lemon
Juice only
Liquids
125
ml
Shaoxing Rice Wine
125
ml
Sake
NutsSeeds
2
cloves
Garlic
Finely sliced
3
tbsp
Coriander
Leaves only
1
tbsp
Coriander Cress
2
handfuls
Coriander
Roughly chopped
0.5
tsp
Powdered Mustard
1
tsp
Salt
OilsFats
1
1
Vegetable Oil
For deep frying
200
ml
Rapeseed Oil
Or light olive oil
Seafood
700
g
Salmon
Fillets, skinned and pin boned
Vegetables
5
cm
Root Ginger
Peeled and finely julienned
2
piece
Red Chillies
Long, finely sliced
2
piece
Red Peppers
Finely julienned
1
tin
Bamboo Shoots
Drained
110
g
Chinese Cabbage
Finely shredded
12
slices
Lotus Root
Very fine slices

Method

1
2
3
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