Salmon Teriyaki


IMG_8702.JPGThis is a super quick and easy dish and the teriyaki sauce tastes so delicious. My family loves this tasty and healthy dish.

600 g fresh skinless filets of salmon
2 tablespoons teriyaki sauce
1 teaspoon salt
Pepper to taste
250 g spaghetti
50 g fresh ginger
1 clove of garlic
¼ red chili pepper
½ red pepper
4 shallots
1 tablespoon butter
2 tablespoons fresh coriander
¼  cantaloupe melon

Preheat the oven to 220°C. Cut the salmon into 2-3 cm cubes, season with salt and pepper. Smear and rub the salmon with the teriyaki sauce. Bake the salmon pieces in a heat proof dish in the oven for 15 minutes. Leave the salmon to rest for a couple of minutes before serving. Boil the spaghetti according to the packets instructions and drain when cooked. Cut the melon into small cubes, and cut the red pepper, the shallots and the ginger into slices. Cut the fresh coriander, chili pepper, and clove of garlic finely. Melt the butter in a sauce pan on medium heat. Add the garlic, ginger and chili pepper to the butter and let it fry until the garlic has colored lightly, then add the red pepper and the shallots and let they simmer until the onion is soft. Mix the pepper and onion mix with the spaghetti, arrange the salmon cubes on top and sprinkle the chopped fresh coriander just before serving.


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