Cooking with Jan, Ep. 51 Teriyaki Salmon & Sweet Potato Purée скачать в хорошем качестве

Cooking with Jan, Ep. 51 Teriyaki Salmon & Sweet Potato Purée

In this episode, I cook the winner of a poll I did of my viewers: Teriyaki Salmon! And to go with it, I'm doing an Asian-style Sweet Potato Mash/Purée. Ingredients for 4-5 people: Sweet Potato Mash: -3 big sweet potatoes peeled and cut up into smallish chunks -400ml of coconut milk - basically a tin -one not too spicy chili or a red pepperoni as I use in video, diced -one red onion, diced -1/2 tablespoons of salt -thumbsize portion of ginger, peeled and grated -one half lime squeezed in with some zest from it -1 1/2 tablespoons of brown sugar (light or dark) -70 grams of chopped walnuts for more consistency -4 filets of salmon with skin on bottom (though not necessary), each 125 grams. I did two in the video. -salt, pepper, and some flour -a splash olive oil for the pre-heated no-stick (teflon) pan -a good two splashes of teriyaki sauce. I used the delicious (and expensive) Kikkoman, as it contains plenty of sesame. You can also make your own, which I will show in the future! -Some cut up scallions for color to decorate the fish with In terms of cooking, do the sweet potato mash first as I do in the video, as the salmon filets go pretty fast. In a well-heated pan, they will need around six minutes, three minutes on each side about. Sometimes a minute more, if the salmon are thicker than mine were. Für das Rezeptidee muss ich mich natürlich und ausdrücklich bei ‪@hensslersschnellenummer572‬ bedanken. Hier der Link zu seinem Rezept:    • Schnelles Teriyaki vom Lachs-Rezept von St...   So lecker! I also, as always, owe a huge debt to ‪@JacquesPepinFoundation‬ Monsieur Pépin has been a huge inspiration and really taught me to the joy of cooking. Bonne Anniversaire, Monsieur Pépin! Finally, my cheeseburger which finished in second place in my poll and my red Thai chicken curry, which was third, will be my next dishes! We invested in some better audio equipment, so we are excited! -Jan