Teriyaki Salmon with potatoes and green beans

This is my staple fish dish and the most requested recipe. In fact, the second picture above is from a friend when made the recipe and shared her photo (credit to Sarah B.).

If you don’t like the fishy taste of fish, this recipe is for you! You can use salmon or rainbow trout - this recipe pairs best with strong fish (my favourite). You can also use frozen fish however, you’ll need to adjust your cooking time by adding a few minutes. I usually make this recipe in a large batch (I double or triple it) and then save the fish for the rest of the week.

Ingredients:

• 2 large filets of salmon or rainbow trout

• 1/4 cup soy sauce 

• 2 tbsp brown sugar

• 1 teaspoon crushed ginger

• 1 teaspoon crushed garlic

• 1 teaspoon Lee Kum Kee chili paste or sriracha sauce

• 2 tbsp olive oil

• 1 tbsp lemon or orange juice

• 1 bag mini potatoes or large potatoes cut up into chunks

• fresh green beans - approximately 340 grams

Method:

1. Preheat oven to 350 degrees

2. Mix all the sauce ingredients in a small bowl and pour on top of fish lined in a large baking sheet/pan covered in aluminum foil

3. Cook for 25 minutes until salmon is tender when flaked with a fork or knife

4. In a cookie tray, cover with aluminum foil and spread cut potatoes (cut mini into halves or to desired size). Sprinkle with salt, pepper, olive oil and dried oregano flakes. Mix with your hands. Bake in oven at 350 for 40 minutes.

5. Chop ends of green beans and rinse with water

6. Throw them in a pot of boiling water for 2-3 minutes.

7. Soak in ice water. They should be bright green and crunchy!

Serve with potatoes and green beans and/or rice. Enjoy!