Filter
Reset
Sort ByRelevance
Michelle Berger
'sticky' salmon with mihoensalade
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Bring a pot of water with a little salt to the boil.
-
Place the pieces of salmon in an oven dish.
-
Beat the sesame oil with the soy sauce, honey and lemon juice and pour this mixture evenly over the salmon. Rub the fish in and let stand for a moment.
-
Put the noodles in the boiling water and stir after 1 minute. Drain the noodles and rinse cold water. Drain well in a colander.
-
Fry the salmon in the middle of the oven for about 10 minutes. Brush the fish again with the sauce from the dish and cook for 5-10 minutes.
-
In the meantime cut the noodles a little smaller and cut the slices of zucchini into thin slices.
-
Mix the garlic, ginger, red pepper and sunflower oil together in a large bowl and stir in the noodles and courgettes.
-
Sprinkle with the coriander.
-
Serve the mihoensalade with the salmon.
-
30 minMain dishbasmati rice, green beans, coconut milk, bunch onions, tomatoes, sunflower oil, beef strips natural, Thai green curry paste,beef curry with coconut beans
-
30 minMain dishsmall eggplant, olive oil, garlic, Red pepper, hüttenkäse, oregano, fresh rosemary needles,aubergines with spicy hüttenkäse
-
20 minMain dishmienestje, sunflower oil, Nasi Bami meat, Chinese wok vegetable bean sprouts red pepper, Bumbu spice sajoer tjampoer, tap water, unsalted peanuts, kroepoek,oriental mie
-
35 minMain dishoil, pork tenderloins, fresh ginger root, dry sherry, chicken bouillon, dark brown sugar, hoisin sauce, four-season peppercorns, forest outing,pork tenderloin with sweet and sour sauce
Nutrition
450Calories
Sodium0% DV0g
Fat37% DV24g
Protein58% DV29g
Carbs10% DV30g
Fiber0% DV0g
Loved it