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Salmon with a soy-ginger glaze and vegetables
40 minutes
4 persons
Ingredients
Ingredients- 4 salmon fillets
-
3 tbsp. Jakobsens Strejf with soy and ginger
- 400 g green asparagus
- 2–3 carrots, cut into thin half-slices
- 2 tbsp. sesame oil
- Salt and pepper
- Rice for serving
- Sesame seeds and lime for garnish
Preparation
Preparation- Place the salmon in an ovenproof dish and brush it with Jakobsens Strejf with soy and ginger, salt, and pepper. Let it marinate for about 15 minutes.
- Preheat the oven to 200 °C (convection 180 °C).
- Meanwhile, cook the rice according to the package directions.
- Place the salmon in the oven and bake it for about 12–15 minutes, until it is cooked through and has a lightly glazed surface.
- Cut the asparagus into small pieces and halve the carrots. Sauté them briefly in a skillet with sesame oil until the vegetables are still slightly crunchy.
- Arrange in bowls: Start with a layer of rice, place the salmon on top, and arrange the warm vegetables alongside it.
- To finish, drizzle a little extra Jakobsens Strejf with soy and ginger over the salmon, and sprinkle with sesame seeds. Serve with lime wedges on the side.
Product in the recipe
Product in the recipe
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