Cooking with frozen fish is a breeze! Serve this delicious salmon teriyaki with noodles in no time. The sustainable Norwegian salmon fillet is immediately frozen after catch and therefore fresher than fresh! With frozen fish you always have the base of a healthy meal in stock.
Take the fish out of the refrigerator and open the package. Dry the fish with kitchen paper and then put salt on both sides.
Cut the spring onion into diagonal pieces and the radishes into thin slices.
Halve the lime. Take a bowl and add the spring onions, radishes, soybeans, the olive oil, the juice of half a lime and the sesame seeds. Mix and season with salt and pepper. Put aside.
Bring a pan with a tablespoon of oil to medium heat. Fry the salmon on the skin side until crispy (in 3-4 minutes). Then turn around and fry the other side for 2-3 minutes.
Put a layer of teriyaki sauce on.
Turn the salmon over again - back to the side with skin - and apply the sauce on the other side as well. Turn again after 30 seconds and put another layer of sauce on. Then turn over one last time and put one last layer on.
Serve the salmon on the salad with the coriander leaves. Drizzle some extra olive oil over and put a slice of lime on the side.
- 1 Fish Tales salmon fillet, frozen
- 2 spring onions
- 3 radishes
- 1 lime
- 50 g soybeans
- 20 ml olive oil
- ½ tl sesame seeds, roasted
- 20 ml teriyaki sauce
- 2 el coriander leaves
- oil, for frying
- salt and pepper