Teriyaki salmon on sweet potato vegetables | Recipe | Kikkoman

Ingredients

• 1 1/2 kg courgettes, cut into approx. 7 mm thick slices
• 2 1/2 kg sweet potatoes, peeled and cut into approx. 5 mm thick slices
• 30 g salt
• 10 g pepper
• 150 g rapeseed oil
• 150 g balsamic vinegar
• 1 1/2 kg salmon, fresh, skinless, in fillets
• 200 ml Kikkoman Wok Sauce - Teriyaki
• 30 g spring onions, finely sliced
• 20 ml lime juice
• 5 g sesame seeds, white and black
• 5 ml Kikkoman Wok Sauce - Teriyaki