Salmon Teriyaki
You can always buy a bottle of teriyaki sauce but why bother when it’s so simple to make. Most of what goes into it should be part of your essentials list and I often knock this together when salmon is on the radar. As it is intensively farmed, salmon is comparatively cheap and makes a good alternative to meat. Its firm texture and natural oils combine well with the sauce when grilled, leaving a colourful caramelised top with the fish remaining succulent inside.
Servings: people
Ingredients
- 300 grams Salmon
- 13 ml Sesame oil tablespoon
- 13 grams Honey tablespoon
- 13 ml Soy sauce tablespoon
- 5 grams chilli powder teaspoon
- 1 cloves garlic minced
- 10 grams ginger minced
- 1 whole Onion peeled & diced
- 3 cloves garlic peeled & diced
- 100 grams Brocoli
- 1 whole Red Pepper de-seeded and sliced
- 13 ml Soy sauce tablesoon
- 100 grams Noodles
- 13 ml Vegetable oil tablespoon
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| Serving Cost: |
Prep Time: 45
Cook Time: 20 minutes
- Make the teriyaki marinade by combining the sesame oil,1 tbsp of soy sauce, honey, chilli powder, minced garlic and half the ginger. Pour over the salmon and refrigerate for a minimum of 30 minutes.
- Grill under a medium heat, skin side down for about 6 minutes.
- Cover the noodles in boiling water, leaving for 5 minutes. Strain then rinse under cold water.
- In a wok or big pan heat the vegetable oil, then fry the onions for 2 minutes. Toss in the broccoli and Red pepper, add a little water. Introduce the garlic and ginger and stir fry for another 3-4 minutes.
- Add the soy sauce, any of the remaining marinade and then the noodles, tossing everything together.
- Serve in a nest with the salmon sitting on top.
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