Baked teriyaki salmon and vegetables

INGREDIENTS

4 salmon fillets

1 bunch of broccolini

1 bunch of asparagus, ends removed

1 red capsicum, thinly sliced

1 zucchini, cut into half-moons

Sesame seeds and chopped coriander for garnish

Teriyaki sauce:

¼ cup salt-reduced soy sauce

¼ cup water

1 tbsp mirin

½ tsp ground ginger

1 tbsp brown sugar

1 tbsp honey

1 tbsp corn starch + 2 tbsp water

Combine soy, water, mirin, ginger, sugar and honey in a medium pot and whisk to combine. Bring to a boil over medium-high heat.
Mix corn starch and water until dissolved. Add to the pot and whisk into sauce. Turn the heat to a gentle simmer and continue whisking until the sauce thickens. Remove from heat and set aside.
Meanwhile, preheat the oven to 180° C and line a baking tray with baking paper.
Arrange salmon fillets and vegetables on the tray and drizzle with 2/3 of the sauce. Use a basting brush to evenly spread the sauce over the salmon and vegetables.
Bake for 12-15 minutes until salmon is flaky and vegetables are tender.
Drizzle with remaining sauce and garnish with sesame seeds and chopped parsley.

Serve with rice.

Combine soy, water, mirin, ginger, sugar and honey in a medium pot and whisk to combine. Bring to a boil over medium-high heat.
Mix corn starch and water until dissolved. Add to the pot and whisk into sauce. Turn the heat to a gentle simmer and continue whisking until the sauce thickens. Remove from heat and set aside.
Meanwhile, preheat the oven to 180° C and line a baking tray with baking paper.
Arrange salmon fillets and vegetables on the tray and drizzle with 2/3 of the sauce. Use a basting brush to evenly spread the sauce over the salmon and vegetables.
Bake for 12-15 minutes until salmon is flaky and vegetables are tender.
Drizzle with remaining sauce and garnish with sesame seeds and chopped parsley.

Serve with rice.

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