Lately I’ve been on a bit of an experimental cooking spree and this was tonight’s latest trial – which actually turned out to be really really delicious!
It might not look like much from the photo, but this recipe is a very easy way to make sure that you have a delicious well-balanced meal.
(Although if you want to be super healthy, maybe don’t pair it with a glass of rosé like I did).
You will need:
- 500g raw carrots, peeled and cut into slices (although make sure they are not too thin because they will significantly reduce in size in the oven).
- 2 tbsp paprika.
- 1/2 cup of parsley.
- 1/2 cup of olive oil.
- Pinch of salt and pepper.
Salmon & Teriyaki Sauce
- 400g salmon, skin removed
- 1 tbsp soy sauce
- 1 tsp fresh ginger, minced
- 1 clove of garlic, minced
- 1 tbsp sesame oil
- 1 tbsp raw brown sugar
- 1/2 water
- 1 tsp corn starch
- 3 tbsp natural greek yoghurt
- 1tbsp fresh dill, diced
- pinch of salt and pepper
- Preheat oven to 220°C and line a baking tray with baking paper.
- Combine olive oil, paprika, parsley, salt and pepper in a medium sized bowl. Coat each slice of carrot in the mixture and arrange on the baking paper (it’s ok if the individual pieces are touching). Place in the oven and set a timer for 20 minutes.
- Meanwhile, combine the soy sauce, ginger, garlic, sesame oil, brown sugar and water in a another medium size bowl.
- Place the salmon into a oven-safe dish and coat with half of the teriyaki mixture. Place into the oven, along with the carrots, and bake for approximately 25-35 minutes (or until cooked through and desired crispiness on top).
- While waiting for the other elements to finish cooking, combine all ingredients for the yoghurt dressing in a separate serving bowl.
- Take the remaining teriyaki mixture and place into a pot on medium heat. When the mixture starts to simmer, add the cornstarch while stirring simultaneously to make the mixture slightly thicker (if the mixture is too thick for your liking, add water until desired consistency is achieved).
- Remove carrots and salmon from the oven once cooked. Serve the salmon with the additional teriyaki sauce drizzled over top, and the yoghurt dressing with the carrots.
This was super yummy and I hope you enjoy it as much as we did!