Salmon teriyaki with coconut-mashed potatoes, broccoli and shiitakes

Name: salmon teriyaki with coconut-mashed potatoes, broccoli and shiitakes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg something crumbly potatoes; 800 g Broccoli; 2 el (peanut) oil; 2 toe garlic; 100 g shiitake; 30 ml Japanese soy sauce; 160 g fresh salmon fillet; 50 ml teriyaki mirin sauce; 15 g fresh coriander; 150 ml coconut milk

Salmon fillet with teriyaki mirin sauce, coconut mashed potatoes, broccoli and shiitakes.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and cut into equal pieces. Cook the potatoes with salt, if necessary, for 20 minutes.
Cut the broccoli into small florets. Peel the stalk and cut into small pieces.
Heat the oil in the frying pan or wok and fry the broccoli for 6 minutes on a high heat. Slice the cloves of garlic and halve the shiitake.
Add the garlic, shiitake and soy sauce and cook for 4 minutes. Season with pepper.
In the meantime, heat the remaining oil in a frying pan and fry the salmon for 8 minutes, halfway and brush for the last 2 minutes with the teriyaki mirin sauce.
Slice the coriander. Drain the potatoes, but collect a cup of cooking liquid.
Put the potatoes back in the pan and add the coriander, coconut milk and possibly some cooking water.
Stamp with the puree pestle to a smooth puree. Season with pepper.
Divide the puree and vegetables over the plates. Divide the salmon into pieces.