appetite magazine
Terryaki salmon fillet with parsnip chips and roast vegetables
 
 
Serves: 4
Ingredients
  • 4 x 125g salmon fillets
  • Marinade:
  • 2.5cm fresh ginger, diced
  • 2 bulbs garlic, diced
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey (mannuka is better) or agave nectar
  • 2 parsnips, peeled and cut into chips
  • Roasted veg:
  • A mix of aubergine, courgette, peppers, red onion, carrot, cherry tomatoes, and a sprinkle of dried thyme
Method
  1. Make the marinade by combining all ingredients in a large bowl.
  2. Add the salmon fillets and cover with marinade.
  3. Refrigerate and leave for 15mins or longer.
  4. Spread parsnips on a tray, spray with fry-light and bake in hot pre-heated oven for 30mins.
  5. Dice the rest of the vegetables into chunks and combine in a baking tray.
  6. Drizzle with 1tbsp olive oil and dried thyme and roast for 30-40mins, turning half way through.
  7. Pan-fry the salmon steaks in a non-stick frying pan for 5mins on the skin side and 4mins on the other.
  8. Serve with the veg.
Recipe by appetite magazine at https://www.appetitemag.co.uk/teriyaki-salmon-fillet-with-parsnip-chips-and-roast-vegetables/