Name: Salmon Teriyaki Skewers with sesame wedges
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 200 grams Salmon; 1 sachet(s) Sesame Seeds; 4 unit(s) Bamboo Skewers; 1 unit(s) Garlic; 600 grams Potatoes; 2 sachet(s) Mayo; 1 sachet(s) Teriyaki Sauce; 1 unit(s) Broccoli; 1 unit(s) Onion; to taste Salt; to taste Oil; to taste Pepper

HelloFresh

Recipes

Asian Recipes

Salmon Teriyaki Skewers

with sesame wedges

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https://www.hellofresh.co.uk/recipes/salmon-teriyaki-skewers-with-sesame-wedges-5faacbd23190551beb3cac2c

Tags:

Family Friendly

Allergens:

Fish

•Sesame

•Egg

•Mustard

•Soya

•Wheat

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

1 sachet(s)

Sesame Seeds

4 unit(s)

Bamboo Skewers

1 unit(s)

Garlic

600 grams

Potatoes

2 sachet(s)

Mayo

1 sachet(s)

Teriyaki Sauce

1 unit(s)

Broccoli

1 unit(s)

Onion

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)2908 kJ

Energy (kcal)695 kcal

Fat29.9 g

of which saturates4.4 g

Carbohydrate80.2 g

of which sugars17.8 g

Dietary Fiber0.9 g

Protein34.4 g

Cholesterol80 mg

Salt3.1 g

Potassium0.4 mg

Calcium7 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.

Meanwhile, soak your skewers in water.

Quarter and peel the onion, then separate the layers.

Peel and grate the garlic (or use a garlic press).

Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.

Remove the skin from the salmon. Tilt the blade towards the skin to avoid removing too much flesh. Slide the blade along the length of the fillet, holding the skin firmly. Then cut the salmon into 2cm wide pieces. IMPORTANT: Wash hands and equipment after handling raw fish.

In a bowl toss the onion and salmon pieces with teriyaki. Season with salt and pepper.

Thread the salmon and onion pieces onto the skewers (2 per person), alternating between the two. Place on one side of another lined baking sheet and drizzle over any remaining sauce on the skewers.

IMPORTANT: Wash hands and equipment after handling raw fish.

Once the potatoes have roasted for 15 mins, scatter over the sesame seeds and pop back in the oven.

Pop the broccoli next to the salmon skewers. Drizzle with oil, add garlic, season with salt and pepper then toss to coat. Spread out in a single layer. Cook on the middle shelf for 12-15 mins. Turn halfway through.

IMPORTANT: The salmon is cooked when no longer pink in the middle.

Divide the almon skewers, broccoli and sesame potatoes between plates. Drizzle the mayo over the skewers.