Teriyaki Salmon with wasabi mashed potato and citrus salad



  • 1 salmon fillet
  • 3 tbs soya sauce
  • 2 tsp brown sugar
  • 2 tbs white vinegar
  • 1 russet potato
  • 100ml full cream milk
  • 1 tsp wasabi paste
  • Orange flesh from 1 orange – slicely thinly
  • 10 g alfalfa
  • 1 bird eye chili – slicely thinly
  • ½ red bell pepper – slicely thinly
  • ½ yellow onion – slicely thinly
  • Salt and pepper


  • Bake the potato using the air fryer  for  20mins with 120 degree celcius
  • Once the potato cooked and tender, mashed it
  • Add milk and wasabi  to your liking and light creamy
  • For teriyaki sauce, Put the soya sauce , brown sugar and vinegar in a pot
  • Cook it slowly until the sugar became caramelize
  • The sauce is ready, then airfried the salmon, skin on the skin side for 15 mins at 130 degree celcius. Do it at a very last minute
  • Once the fish done, dip it in teriyaki sauce
  • For citrus salad, combine the orange, alfalfa, onion, chili, salt and pepper
  • Toss them
  • Serve the Salmon with potato and salad.


By Norhayati Alai Othaman

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