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Baked teriyaki salmon and vegetables

Thisbaked teriyaki salmon and vegetablesdish is perfect for a midweek family supper or you can serve it at a laid-back dinner party too. Serve it with boiled rice or noodles.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 carrot
  • 1 large cup of shredded kale or Cavolo Nero
  • 2 Tbsp Kikkoman soy sauce
  • 4 Tbsp Kikkoman Teriyaki sauce
  • 1 tsp sesame oil
  • 4 wild salmon fillets
  • 4 spring onions
  • 1 Tbsp sesame seeds

Method
 

  1. Preheat the oven to 180°C.
  2. Shred the kale or cavolo nero and cut the carrot into long thin slices. Chop the spring onions.
  3. Line the base of a baking dish with the carrot slices then scatter the kale on top. Drizzle with the soy sauce and half of the Teriyaki. Gently toss the cabbage pieces.
  4. Cut the salmon fillets in half and lay them on top the cabbage. Scatter with sesame seeds and half of the spring onion pieces. Drizzle with the sesame oil and remaining Teriyaki sauce.
  5. Cover the dish with foil, then bake in the oven for 20 minutes or so. Take off the foil for the last 5 minutes if you want the top of fish to look golden (basting them with the cooking jus will also help).
  6. Scatter the remaining spring onion on top and serve.