Teriyaki Salmon with Roasted Potatoes and Dill Yogurt Salad
This salad-style dish combines Teriyaki salmon with oven-roasted potatoes. The sweet and savory soy-based sauce contrasts beautifully with the tangy yogurt for a perfectly balanced flavor.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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1
Peel the potatoes and cut into bite-sized pieces. Arrange them on a baking tray and drizzle with olive oil. Bake in a preheated oven at 200°C for about 20 minutes. Remove and let cool.
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2
Thinly slice the onion, place in a bowl, and sprinkle with salt. Let sit for 5 minutes. Then, rinse with water and squeeze out the moisture. Next, cut the Teriyaki salmon into bite-sized pieces and remove the skin.
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3
In a bowl, combine all ingredients from (A). Add the potatoes, onion, and Teriyaki salmon, and mix everything together. Serve on a plate and finish by drizzling with the remaining Teriyaki sauce.
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