Teriyaki Salmon with Summer Vegetables
Ingredients(Servings: 2)
Directions
- Divide the salmon fillets into 4 equal-sized portions, sprinkle with (A) and let marinate for about 5 minutes. Cut the zucchini and eggplant into 1 cm (0.4 in.) thick rounds.
- Coat the salmon, zucchini and eggplant with the flour.
- Heat the oil in a fry pan over medium heat, place the salmon skin-side facing down, arrange the zucchini and eggplant alongside and pan-fry the ingredients. When golden on one side, flip over.
- Once golden on both sides and cooked through, add the mixed seasonings (B) and simmer briefly, coating the ingredients evenly. Serve into dishes and sprinkle on the roasted sesame seeds.
Cooking Basics
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
