You could be enjoying this lactose-free, teriyaki salmon in just 30 minutes.
To prep: 10 minutes
To cook: 20 minutes
Serves: 2
Nutrition per serving: Energy 1194kJ | Protein 19g | Total fat 18g | Saturated fat 5g | Dietary fibre 0g | Sodium 432mg | Calcium 6mg
Read: Spaghetti with Egg, Fresh Salmon and Baby Spinach
Ingredients
1 salmon fillet (skin on)
1/2 teaspoon ground black pepper
1/2 tablespoon plain flour
For the sauce:
1/2 tablespoon sake
1/2 tablespoon mirin
1/2 tablespoon sugar
1 tablespoon soy sauce (reduced salt)
Read: Budget Beef Teriyaki
Method
Heat the oven to 180°C and line a baking tray with baking paper.
Combine all the sauce ingredients and mix well until sugar is dissolved. If sugar is not dissolving, microwave the sauce mixture for 30 seconds and stir until sugar dissolves.
Season salmon with black pepper on both sides, then coat with flour.
Place the salmon on the lined baking tray and bake for about 10 minutes or until it turns slightly golden brown.
Add the sauce into the baking tray and continue baking for about 10 minutes or until the sauce is boiling.
Once the sauce is boiling, turn the salmon over to make sure both sides are coated with the sauce. By now the sauce should have thickened. It is ready to be served.
Dietitian’s note: Serve Teriyaki Salmon with warm brown rice and steamed or mixed vegetable to make your meal more nutritious.
Do you try to eat fish several times a week? Do you have a favourite dish?
This recipe originally on the Diabetes Australia website and is republished with permission.
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