I love salmon for many reasons. First of all it is rich in omega-3 fatty acids which is healthy for us. It is also delicious and works well in all sorts of preparations and marinades. It’s one of my family’s favorite fish.
Sheet pan meals make life so easy. Everything goes into the oven at the same time, leaving me more time to enjoy my day with my family. That being said, although I am all for easy preparation and easy clean up, I also want my dishes to taste good.
I chose broccoli, brown button mushrooms and sweet potatoes as the sides as they go well with salmon. I also prepare a simple from-scratch teriyaki sauce to go with it. It’s a perfect recipe for busy weeknights, as well as an impressive meal for entertaining.
This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.
Ingredients
- 2 salmon fillet
- 1 sweet potato, cut into long strips
- 1 broccoli
- some button mushroom
- salt & pepper
- some oil
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- garlic powder
- 1/2 tbsp corn starch
- 1/2 tbsp water
- Make corn starch slurry by combining 1/2 tbsp corn starch and 1/2 tbsp water.
- Combine together ingredients B in a sauce pan, bring it to boil and then add in the corn starch slurry.
- Cook until the sauce slightly thicken, set aside for later use.
- In a large baking sheet, lay out the ingredients in a single layer and make sure they are evenly spaced out.
- Drizzle oil on the vegetables, sprinkle some salt and pepper and toss to combine.
- Drizzle teriyaki sauce on the salmon and the button mushroom.
- Bake in preheated oven at 180C for 13-15 minutes (or until the salmon is cooked through).
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