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Salmon Teriyaki with Green Beans and Balsamic Tomatoes

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Salmon Teriyaki with Green Beans and Balsamic Tomatoes

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Teriyaki Sauce
1⁄4 cup Ketjap Manis or low sodium soy sauce
4 tbsp Brown Sugar
3 tbsp Honey
2 tbsp Cornstarch
1/2 tsp Ginger
1/2 tsp Garlic Powder
1/4 tsp Salt
1 & 1/4 cup Water
1/2 tsp Rice Vinegar
1 tsp Whiskey
4 pieces Salmon Fillet with skin
1/2 cup Plain Flour
to drizzle over the skin Kosher Salt
1/3 cup Whiskey
2 tbsp Butter
1 tbsp Sunflower Oil
Side Dish
500 gr Green Beans uncooked
20 pieces Cherry Tomatoes
2 tsp Balsamic Vinegar
3 cloves Garlic
1 tbsp Butter
1 tsp Olive Oil
a pinch Cinnamon
to taste Kosher Salt

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  • 1 h
  • Serves 4
  • Medium


I avoided salmon for a very long time, but apparently something changed in my taste and now I actually get to crave for it. To be honest, I think the idea of making delicious dishes with it makes way more enthusiastic about it. And you know how much I like to play with ingredients, so this time I decided to make my own teriyaki sauce and to adapt it a little bit to my taste. Even if it sounds like a lot of work, trust me, it’s not that much. You will use a lot of pots and pans and if can organise your kitchen into a very effective and inspirational place, than it should not take you more than 45 minutes to bring this dinner on the same plate. Oh, and be sure someone can help you clean the dishes.

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I like to start with putting everything on the stove in the oven, except from the fish. So bring water to boil in a pan and add salt to it. Put the fire on low and boil the green beans. When they are done, discard the water and dry with a towel. Heat butter in a pan and fragrance 2 crushed cloves of garlic. Put the beans in the pan and cook on low fire until the salmon is ready.


Preheat your oven at 200 C. Cut the tomatoes in half, drizzle over some oil and balsamic vinegar, crush one clove of garlic, toss in some salt and mix with your hands. Bake for 30-40 minutes.

20 min

Teriyaki Sauce

In a sauce pan add 1 cup of water, ketjap, spices, sugar and honey and heat. Dissolve the cornstarch in the 1/4 water and pour over the mixture. Let it boil and thicken, whisking from time to time. Remove from fire when it reached the desired consistency. But be careful not to make it too thick. Pour it in two cups and get ready for the salmon.


The Salmon

Turn the salmon with the skin towards you and salt it. In a shallow pan add the flour and coat well every fillet. Melt butter in a pan and add the oil. Let it foam, but be careful not to burn it.


Add the salmon to the pan, with the skin down and cook for 5 minutes. I know a lot of people don't do it, but I like it like this so I cook it 2 minutes on the "naked" side as well. So, using a large spatula carefully flip the fillets. No more than 2 minutes, it's just for a little crisp!


Remove from fire and flip them again, with the skin down. Put the pan back on the fire and add the whiskey. Cover with a lid and cook on low fire for another 3 minutes. This step will steam the fish and the alcohol vapors will leave behind an amazing taste.


Add 1 cup of teriyaki sauce and remove the lid. Using a spoon cover the naked side of the fish in sauce and cook for another 4-5 minutes.


Now is the time to check your veggies and they should be just fine and well done. So take a plate and make a nice bed of beans for your salmon. Gently take the fillet out of the pan an put it on top. Put some tomatoes over the fish and the beans and using a spoon add a few drops of the leftover teriyaki sauce. And there it is, your super nice and healthy dinner!


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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