Teriyaki Salmon with Sweet Potato Fries

They say “When in Rome, do as the Romans”. Similarly, I say “When in Norway, eat Salmon”. Seriously. Salmon is so inexpensive here that I eat it almost every single week. If it’s not self made, it’s in sushi or in the form of Norwegian Fish Soup. Another reason why I eat a lot of salmon is because I’d rather get my Omega-3 from the food I eat instead of taking supplements.

Here’s a recurring dish in my kitchen:

Teriyaki Salmon with Sweet Potato Fries

This is the first time I have managed to make my salmon look so nice and glazed. The secret seemed to be baking at lower heat than usual (around 180 C).

Teriyaki Salmon (2 portions):

• 3 tablespoons of thick teriyaki sauce (I buy this in the supermarket, it’s just regular Teriyaki marinade which is a bit thicker and sometimes has sesame seeds in it already)
• 2 tablespoons of thin teriyaki sauce (I’m only using this because I bought it but I prefer the thicker version… but I also don’t have the heart to throw it away or let it rot in the fridge so I use it from time to time. Feel free to skip it )
• 3 tablespoons of Japanese plum vinegar (you could use Japanese rice vinegar as well)
• 1 teaspoon of minced ginger (use the bottled one to save time)
• 1 teaspoon of minced garlic (also use the bottled one if possible)
• 2 tablespoons of lemon juice
• 1 tablespoon of sesame oil
• ground black pepper to taste

Mix ingredients in a bowl to form a marinade. Coat 2 pieces of salmon evenly with the marinade and leave in the fridge for about 20 minutes. I usually place the marinated salmon in the fridge while working with the sweet potato. Heat oven till 180 C and bake on foil or in a tray for approximately 15-20 minutes. If you are unsure whether salmon is cooked or not, reduce the heat and leave it in for a few more minutes.

Sweet Potato (2 portions):

• 2 large or 3 medium sized sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon Italian spices (I use a pre-mixed version from Nomu, you could use oregano, basil, thyme, rosemary to taste)
• 2-3 tablespoons of french fries spice (this is another bottled spice I get from the supermarket here which contains a little bit of everything – sugar, salt, pepper, chilli powder, cayenne pepper, etc.)

Peel, rinse, and slice sweet potato into wedge or strips. Place spices and oil into a bowl and coat sweet potato strips evenly. Heat oven to 180 or 200 C. Place the strips on a baking tray lined with greaseproof paper (it usually sticks on foil) and bake for 15 minutes on each side.

Here’s another photograph to motivate you to make this dish

Teriyaki Salmon with Sweet Potato Fries

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