Teriyaki-Honey Salmon with Mash and Soft Carrots in Gravy

Ingredients

• 2 salmon fillets (Approximately 150–180 g each; pat dry)
• 2 tbsp teriyaki sauce (Some is used initially and some for brushing during cooking)
• 1 tbsp honey (For the salmon glaze)
• 1 tsp soy sauce
• 1 garlic (Minced)
• black pepper (To taste, for the salmon glaze)
• 400 g carrots (Sliced)
• 1 onion (Small; diced)
• 10 g butter (For cooking the carrots and onion)
• 200 ml chicken stock
• 1 tsp Worcestershire sauce
• 1 tsp cornflour (Mix with the cold water before adding to the carrots)
• 2 tbsp cold water (For mixing with the cornflour)
• black pepper (To taste, for the carrots and gravy)
• 450 g ready-made mashed potato (Approximately 400–500 g; heat according to the package instructions)
• milk (A small splash, for loosening the mash)
• butter (A small knob, optional, for richer mash)
• black pepper (To taste, for the mash)
• sesame seeds (Optional garnish, if available)
• spring onion (Sliced; optional alternative garnish to sesame seeds)

Steps

1. 1

   Place a saucepan over medium heat. Add the 10 g butter, diced onion, and sliced carrots. Cook for 3 minutes, stirring occasionally.

2. 2

   Add the chicken stock, Worcestershire sauce, and black pepper to the saucepan. Bring the mixture to a simmer, cover, and cook for 15–18 minutes, until the carrots are very soft and a fork passes through them easily.

3. 3

   While the carrots cook, mix the teriyaki sauce, honey, soy sauce, minced garlic, and black pepper to make the glaze.

4. 4

   Pat the salmon fillets dry and coat them with the teriyaki-honey glaze. Set them aside.

5. 5

   Preheat the air fryer to 190°C. If the appliance does not require preheating, proceed according to its instructions.

6. 6

   Put the ready-made mashed potato into a saucepan or microwave-safe bowl. Add a small splash of milk, the optional knob of butter, and black pepper, then mix through. Do not heat it fully yet.

7. 7

   When the carrots are nearly tender, mix the cornflour with 2 tablespoons cold water until smooth. Pour the slurry into the carrot saucepan while stirring.

8. 8

   Cook the carrots and gravy uncovered for 2–3 minutes, until the stock becomes a light, glossy gravy. Optionally squash a couple of very soft carrot pieces into the gravy with a spoon for a thicker sauce. Reduce the heat to very low.

9. 9

   Place the glazed salmon in the air fryer at 190°C and cook for approximately 9–11 minutes. At around 5 minutes, open the air fryer and brush the salmon with another layer of the glaze, then return it to the air fryer.

10. 10

    Heat the prepared mash according to its instructions, usually for around 2–3 minutes in the microwave. Stir halfway through. It should be hot and creamy.

11. 11

    Check the salmon. It should be cooked through, with a sticky, caramelised glaze. For an especially glossy finish, brush it lightly with more glaze and return it to the air fryer at 200°C for 1 minute, watching closely because the honey can burn quickly.

12. 12

    Plate the creamy mash with the soft carrots and a generous spoonful of gravy alongside the teriyaki salmon. Finish with sesame seeds or sliced spring onion, if desired.

Notes

The timing plan is designed to have the dinner ready in about 30 minutes. The source does not specify the salmon's internal temperature; check that it is cooked through. Watch the honey glaze carefully during the optional 200°C finishing minute, as it can burn quickly.

Nutrition per serving

• main
• dinner
• air-fried
• salmon
• teriyaki
• 30-minute meal
• comfort food