Teriyaki roasted salmon with oranges, fingerling potatoes and haricots verts

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Ingredients

  • Cooking spray
  • 900g salmon fillets, 6 fillets or 2 whole sides
  • Salt and freshly ground black pepper
  • 125ml reduced-sodium soy sauce
  • 2 tbsp treacle
  • 1 tbsp brown sugar
  • 3 cloves garlic, minced
  • 300g tinned mandarin oranges, drained
  • 450g fingerling or gold potatoes, cut into thin strips
  • 350g haricots verts or French beans

Use imperial measurements

Method

How to make Teriyaki roasted salmon with oranges, fingerling potatoes and haricots verts

Preheat oven to 200C/Gas 6.

1) Coat a large roasting pan and large baking tray with cooking spray.

2) Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, treacle, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.

3) Arrange potatoes and haricots verts on baking tray and spray with cooking spray. Season with salt and freshly ground black pepper.

4) Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.

5) Serve about 2/3 of the salmon, about 4 fillets with all of the vegetables. Reserve remaining salmon for the linguine, if desired

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