Teppanyaki salmon with lemon butter
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Ingredients
- Salmon fillet (180 g each, skin on)
- 1 piece
- Courgette (sliced)
- 1/2
- Red pepper (cut into strips)
- 1/2
- Cherry tomatoes (halved)
- 5
- Olive oil
- 1 tbsp
- Butter (room temperature)
- 20 g
- Organic lemon (zest grated and juice squeezed)
- 1/4
- Garlic clove (finely chopped)
- 1/2
- Ginger (freshly grated)
- 1/2 tsp
- Light soy sauce
- 1/2 tbsp
- To serve
- Sesame oil, spring onions, salt & pepper to taste
It’s that simple
Method
Make the lemon butter: mix the butter with the lemon zest, garlic and ginger. Set the lemon juice aside.
Prepare the vegetables: toss the courgette, pepper and cherry tomatoes with half of the olive oil. Season with salt and pepper.
Preheat the plate: set the teppanyaki plate to medium-high and wait about 2 minutes until it is evenly hot.
Sear the vegetables: put the vegetables on one side of the plate and cook for 6 to 8 minutes. Turn now and then until soft and coloured.
Cook the salmon: brush the salmon with the remaining olive oil and season with salt and pepper. Place it skin side down on the free side of the plate and cook for 4 minutes until the skin is crisp, then turn and cook for another 2 to 3 minutes.
Season and serve: let the lemon butter melt on the salmon, then drizzle soy sauce and lemon juice over the salmon and vegetables. Serve with a few drops of sesame oil and spring onions.
