Sheet Pan Teriyaki Salmon & Veg

Ingredients · per serving

• 250 g Salmon fillet (skinless)
• 1 medium Red bell pepper
• 2 tbsp Mirin
• to taste Black pepper
• 2 cloves Garlic
• 1 tbsp Sake
• 1 tsp Fresh ginger
• 1 tbsp Sesame oil
• 2 tbsp Honey
• 4 tbsp Soy sauce
• 200 g Broccoli florets
• 1 tsp Cornflour
• 1 medium Red onion
• 1 stalk Spring onion
• to taste Salt
• 1 tsp Sesame seeds
• 150 g Jasmine rice

Instructions

1. Heat the oven to 220°C/200°C fan. Cut the broccoli into florets, the bell pepper into strips, the red onion into wedges.
2. Tip the veg onto a baking tray. Drizzle with 1 tbsp sesame oil, salt and pepper. Toss.
3. Roast 10 minutes — gives veg a head start.
4. Mix the teriyaki sauce: soy sauce, mirin, honey, sake (or extra mirin), minced garlic, grated ginger and cornflour slurry. Whisk in a small pan over medium heat for 2 min until glossy and thick.
5. Pat the salmon fillets dry. Push the veg to the edges of the tray. Lay the salmon in the middle.
6. Brush the salmon generously with the teriyaki sauce. Drizzle some over the veg too.
7. Return to the oven for 10-12 minutes until the salmon flakes and the veg is tender with charred edges.
8. Plate over jasmine rice. Drizzle any remaining teriyaki sauce over the salmon. Scatter sesame seeds and sliced spring onion.

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