Recipe “Salmon with teriyaki sauce and baby spinach” – Guide

Ingredients for Teriyaki Sauce:

Peel a ginger and cut it into thin slices, pressing the clove of garlic.

Bring to a boil in a saucepan. Pour in the chicken broth, water and soy sauce. Add ginger slices, garlic and sugar. Let the sauce simmer for about 5 minutes, then pass through a fine sieve into a small saucepan.

At the same time roast the sesame seeds in a pan without fat until medium-high heat until golden. Bring the sauce to the boil again. Mix the cornstarch with a little cold water and stir in the sauce. Add the sesame seeds and let the sauce simmer for another 3 minutes.

Ingredients for salmon:


Finely grind the pepper and coriander. Rinse the salmon fillet with cold water, dry and cut into equal pieces according to the number of people. Salt in a mixture of salmon and rolls.

Heat the vegetable oil in a large non-stick pan and fry the salmon fillets on each side for about 1 minute. Lift from the pan, place on a plate, cover and let rest for 2 minutes.

Ingredients for coconut polenta:


Roast the grated coconut in a pan over oil and a small amount of butter over medium heat and season with a little salt.

For Polenta, bring the chicken broth to a boil with coconut milk, kaffir lime leaves and salt. Stir after stirring until polenta and simmer over low heat for 15 minutes, stirring often. Remove from heat and stir in or with the prepared coconut grater.

Ingredients for baby spinach:


Wash and cut the spinach, peel and chop the garlic finely. Wash the chilli, dry and cut into thin rings.

Lightly fry the garlic cubes and chilli rings in vegetable oil in a toasting pan over medium heat. Add the spinach and simmer, stirring and grind with butter.


Place the polenta in the center of the preheated plates and add the spinach decoratively. Place the salmon pieces on polenta and cover with sesame teriyaki sauce.

Schleswig-Holstein Magazine | date of dispatch 12/23/2021

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