Nutrition – Colorful sweet potato teriyaki recipe with salmon – Economy

Berlin (dpa/tmn) – Today is a small crossover for me, that is to say transversal. I love combining different influences when it comes to eating. That always gives a wonderful burst of flavor in the mouth.

Today, my recipe consists of many individual components and so, for once, it’s not an “I’ll get home from work and food will be on the table in 10 minutes” dish. But the little effort is always worth it and the best thing is that you even have two of my recipes that you can combine with other dishes to your liking. So if that’s not “crossover”. Let yourself be inspired, because cooking is above all imagination.

Ingredients for 4 people:

For the sweet potatoes: 4 medium sweet potatoes, 150 g of grated cheese to taste, olive oil, salt and pepper, 2 medium tomatoes, 2 spring onions, 2 limes, a little parsley, a little fresh coriander, 1 chilli pepper (to taste ), 150 g yogurt 3.5 percent, 1 avocado

For the salmon: 4 pieces of salmon of 100 g each, 2 cloves of garlic, 2 pieces of ginger the size of a thumb, 1 tablespoon of honey, a little sesame oil, 200 ml of teriyaki sauce, salt and pepper


1. Preheat oven to 180 degrees heat up and down. Cut the sweet potato in half lengthwise, brush with olive oil and carefully pierce holes with a fork. When the oven is hot, place cut side down on a parchment paper lined baking sheet and bake for 25 minutes. The time may vary depending on the size of the potato. So feel free to taste from time to time if it’s already smooth.

2. Cut the tomatoes, spring onions and chili into small pieces and place them in a bowl. Chop the parsley and coriander and add them. Season to taste with salt, pepper, olive oil, and the juice of half a lime.

3. Put the yogurt in another bowl, grate the zest from the other lime and also season with salt and pepper. Cut the avocado in half lengthwise around the pit, remove the pit, scoop out the whole flesh with a spoon, cut into 1cm thick slices and sprinkle with lime juice to prevent browning.

4. For the salmon, cut the ginger and garlic into small cubes and mix them with the honey and teriyaki sauce. Wash the salmon, pat dry, season well with salt and pepper. Heat the sesame oil in a frying pan and briefly brown the salmon on both sides. Then place in a saucepan, pour over the sauce and bake for 10 minutes.

5. Meanwhile, the sweet potatoes can be served. To do this, place the potato halves with the cut side up on a plate, sprinkle with the cheese and crush well with the potato pulp with skin. Then pour the tomato sauce on top, top with the avocado slices, and top with a large dollop of yogurt.

6. Now the salmon can go straight from the oven to the potato on the plate. Pour sauce over top and enjoy.

More recipes at:

© dpa-infocom, dpa:220524-99-413057/4


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