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Ingredients
- Serves 1 person
teriyaki salmon:
160 g skin-on salmon fillet
30 ml mirin
15 ml soy sauce
7.5 ml sesame oil
12 ml honey
½ tsp garlic (minced)
½ tsp ginger (minced)
½ tsp lemon juice
¼ tsp sesame seeds
¼ tsp orange zest
¼ tsp salt
vegetable stir fry:
150 g pak choy (rinsed)
100 g bean sprouts (plucked)
1 tbsp spring onions
1 tbsp celery (minced)
1 tsp garlic (minced)
¾ tbsp sesame oil
½ tsp red chili (minced)
Recipe Courtesy of
Fitthree
Fitthree
Teriyaki Salmon
Salmon is probably one of the easiest and best ways to get your Omega-3 and protein fix without too much fuss. This classic and much-loved Japanese dish is made low carb with a tasty pak choy and bean sprouts stir-fry, and can be easily whipped up with fresh or frozen salmon fillets. Sesame oil and soy sauce gives the Teriyaki Salmon an umami twist that enhances its oceanic flavors, making it a go-to weeknight dish you can have over and over again!
- Easy
- 20 min
- 15 min
- 15 min
- 2 steps
- 19 Ingredients
- Easy
- 2 steps
- 19 Ingredients
- 20 min
- 15 min
- 15 min
Instructions
-
Marinate Salmon
- Combine all the ingredients except the salmon and mix thoroughly.
- Pour over the marinade over the salmon and marinate for 15 mins.
- Heat a non-stick pan over medium heat, add the sesame oil.
- Lay the salmon skin side down in the pan and cook for 1.5 minutes - 2 minutes, until the skin is crispy and golden.
- Turn the salmon over, lower the heat to low, then pour the sauce into the pan.
- Once the sauce is glossy and the salmon is cooked (about 2 minutes) remove both from heat and set aside.
-
Make the Veggies
- Using a fresh pan on medium heat, add the sesame oil.
- Saute the chilli, garlic and celery till fragrant, then add the pak choy.
- After stirring for a minute, add the bean sprouts.
- Remove from heat after a minute while the vegetables are tender but bright.
Plate and Serve!
Place the vegetables in a bowl or on a plate and top with the salmon and sauce. Sprinkle with spring onions and serve.
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Ingredients
- Serves 1 person
-
teriyaki salmon:
160 g skin-on salmon fillet
-
30 ml mirin
-
15 ml soy sauce
-
7.5 ml sesame oil
-
12 ml honey
-
½ tsp garlic (minced)
-
½ tsp ginger (minced)
-
½ tsp lemon juice
-
¼ tsp sesame seeds
-
¼ tsp orange zest
-
¼ tsp salt
-
vegetable stir fry:
150 g pak choy (rinsed)
-
100 g bean sprouts (plucked)
-
1 tbsp spring onions
-
1 tbsp celery (minced)
-
1 tsp garlic (minced)
-
¾ tbsp sesame oil
-
½ tsp red chili (minced)
Nutrition
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