I broke the salmon up because my large spatula was in the wash, so the picture doesn’t look great, but I have to say that this teriyaki salmon was delicious with the combination of the sweet potato and bean fritters. The softness of the salmon with the crispiness of the fritters worked really well, and the home made teriyaki sauce was a win too. It’d be pretty healthy too, were it not for all the oil I used throughout this meal.
- Sweet Potato
- Roasted sesame seed oil
- Sunflower oil
- Soy sauce
- Put a bit of sesame oil in the pan and start cooking the salmon (skin side up) on a good heat in a frying pan with a lid on
- Grate the sweet potato and finely slice the beans
- The salmon is probably browned by now, so flip it over so it’s skin side down. Put the lid on the frying pan to keep the heat in and turn the heat right down. Have yourself a break for 10 minutes while it cooks.
- Add the grated sweet potato and sliced beans to another pan, and fry these in a mix of sesame oil and sunflower oil. You can use only sesame oil, but I added sunflower oil so it wasn’t too overpowering. Flip rarely, as necessary to brown the vegetables.
- When the salmon is cooked, add a bunch of mirin and some splashes of soy sauce. Swill it around on a low heat to evaporate the mirin a little and darken the sauce. Make sure you get the sauce all over the salmon. That’s your teriyaki sauce made.
- It might be an idea to rest the sweet potato fritters on some kitchen paper to absorb the oil, once cooked.
- Put the sweet potato fritters on plates, place the salmon on top, then pour the teriyaki sauce over and serve.