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Domestic Goddess
Salmon teriyaki with coconut-mashed potatoes, broccoli and shiitakes
Salmon fillet with teriyaki mirin sauce, coconut mashed potatoes, broccoli and shiitakes.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Cook the potatoes with salt, if necessary, for 20 minutes.
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Cut the broccoli into small florets. Peel the stalk and cut into small pieces.
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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.
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Add the garlic, shiitake and soy sauce and cook for 4 minutes. Season with pepper.
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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.
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Slice the coriander. Drain the potatoes, but collect a cup of cooking liquid.
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Put the potatoes back in the pan and add the coriander, coconut milk and possibly some cooking water.
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Stamp with the puree pestle to a smooth puree. Season with pepper.
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Divide the puree and vegetables over the plates. Divide the salmon into pieces.
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Nutrition
570Calories
Sodium28% DV680mg
Fat43% DV28g
Protein52% DV26g
Carbs16% DV48g
Fiber40% DV10g
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