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🍽️ Teriyaki Salmon on Toasted Ciabatta

590 kcal · 30 min · 4 servings

Ingredients

• Salmon fillet, frozen 250 g
• Soy sauce 6 tbsp
• Beet syrup 3 tbsp
• Cilantro, fresh 5 g
• Organic limes 0.5 pcs.
• Avocado 2 pcs.
• Salt pinch
• Pepper, black ground pinch
• Ciabatta bread 1 pcs.
• Oil 3 tbsp
• Sesame, white 1 tbsp

Instructions

1. 1. Thaw the salmon overnight in the refrigerator.
2. 2. Rinse the fish and pat it dry with kitchen paper.
3. 3. Mix soy sauce and beet syrup in a bowl to make the marinade.
4. 4. Place the salmon in the sauce and let it marinate well.
5. 5. Wash the coriander thoroughly and dry it.
6. 6. Pick the coriander leaves off the stems.
7. 7. Halve a lime and squeeze out the juice.
8. 8. Halve the avocado, remove the pit, and scoop out the flesh with a spoon.
9. 9. Season the avocado in a bowl with one tablespoon of lime juice, salt, and pepper.
10. 10. Mash the avocado roughly with a spoon or fork.
11. 11. Slice the ciabatta bread diagonally.
12. 12. Heat two tablespoons of oil in a pan over high heat.
13. 13. Toast the ciabatta slices in the pan for about two minutes.
14. 14. Place the toasted slices on a plate and set them aside.
15. 15. Remove the salmon from the marinade and catch the remaining sauce.
16. 16. Heat one tablespoon of oil in the pan over medium heat.
17. 17. Fry the teriyaki salmon for about three minutes on each side.
18. 18. Remove the pan from the heat.
19. 19. Drizzle the salmon with two tablespoons of the marinade.
20. 20. Sprinkle the fish with sesame seeds.
21. 21. Place the salmon on a plate.
22. 22. Flake the salmon roughly with a fork.
23. 23. Spread the ciabatta slices with the avocado mixture.
24. 24. Place the teriyaki salmon on top of the avocado.
25. 25. Drizzle the crostini with a little of the remaining marinade.
26. 26. Garnish the dishes with the fresh coriander leaves.

Nutrition per serving

• kcal: 590
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 45 g