Salmon with young broccoli shoots
4 servings
20 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
Calories307.8kcal
Proteins37.7grams
Fats11.6grams
Carbohydrates13grams
Salmon fillet
600
g
Broccoli
500
g
Teriyaki sauce
100
g
Cherry tomatoes
2
sprig
Salt
to taste
Ground black pepper
to taste
Fresh herbs
to taste
Sunflower oil
to taste
1
Cut the salmon fillet into 150-gram portions and fry them for 1-2 minutes in sunflower oil in a pan, skin side down.
- Salmon fillet: 600 g
- Sunflower oil: to taste
2
Line a baking sheet with parchment paper and place the fried salmon pieces skin-side down, seasoning with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Bake in the oven at 180 degrees for about 6-7 minutes.
4
Blanch broccoli for 2 minutes in boiling water, then immediately place it in ice-cold water.
- Broccoli: 500 g
5
Sauté broccoli in a pan, add 2 sprigs of cherry tomatoes, season with salt and pepper.
- Broccoli: 500 g
- Cherry tomatoes: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
6
Prepare the sauce by mixing teriyaki and thick yogurt.
- Teriyaki sauce: 100 g
- Plain (natural) yoghurt: 200 g
