Salmon in Cornflake Crust with Teriyaki Ginger Sauce
Our Japas recipes are designed as Japanese style tapas. Just double the amount of each ingredient if you want to serve larger plates.
- Serves10 portions
Nutrition per serving
- Energy644 Kcals
- 400g salmon fillet (sushi quality)
- salt and freshly ground pepper
- 2-3 tbsp wheat flour
- 3 eggs
- 100g cornflakes
- 4 tbsp vegetable oil
- 200 ml Kikkoman Teriyaki Ginger Sauce
- 40g butter
Dab the salmon dry, cut into approx 2.5cm wide pieces, season with salt and pepper and coat with flour. Whisk the eggs. Dip the salmon pieces in the egg first, then the cornflakes. You might have to press the cornflakes down.
Heat up the oil in a pan and fry the salmon for 1-2 minutes on each side to sear.
Heat up the Kikkoman Teriyaki Ginger Sauce in a pan and melt the butter in it. Pour the sauce onto plates and put the salmon on top and serve hot. Garnish with physalis and baby ruby chard if liked.