- Salmon Teriyaki Stir-Fry.jpg (33.44 KiB) Viewed 704 times
Takes: 30 minutes
Serves: 2
No nutritional information available.
Ingredients
- Cooking spray
- 2 x 130g salmon fillet
- Thumb sized piece of ginger, peeled and finely minced
- 2 cloves of garlic, crushed
- 1 small chilli, finely chopped
- Zest of ½ lime and juice of 1½ limes
- 4 tbsp dark soy sauce
- 1 tbsp honey
- 1 pepper, deseeded and sliced
- 1 small red onion, sliced
- 100g mangetout or sugar snap peas
- 100g baby corn
- 100g beansprouts
- 1 tsp light soy sauce
- 200g fresh egg noodles
Method
1. Spray a non-stick frying pan with cooking spray and bring to a medium - heat heat. Pan-fry the salmon, skin-side down, for 2 - 3 minutes. Turn over and fry for another 2 - 3 minutes, remove from the pan and set aside.
2. Spray the same pan again with cooking spray and fry the ginger, garlic and chilli for 1 minute or so. Add the lime zest and juice of half a lime, then add the dark soy sauce and honey. Cook for 1 minute or so until the mixture reduces down a little and goes sticky. Pop your salmon back into frying pan and cook for a further 1 minute, drizzling the sauce over the salmon. Add a little cold water to the frying pan to loosen the sauce, if needed.
3. Meanwhile, in a separate pan stir-fry the pepper, red onion, mangetout, baby corn and beansprouts in the light soy sauce until the onion starts to soften.
4. Remove the salmon from the saucy frying pan, pop to one side and then add the noodles and veg to the pan. Combine well and cook for about 5 minutes until the noodles are piping hot, then squeeze in the juice of half a lime.
5. Serve the salmon on top of the vegetables and noodles and drizzle over any leftover teriyaki sauce. Finish by squeezing the juice of a a quarter lime onto each portion.
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