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Nick Nairn's Salmon Teriyaki with Crispy Veg

Recipe Category

Fish

Recipe Ingredient

Salmon

Servings

4

You will need:

  • 4 salmon steaks   Buy Now
  • 2 tbsp sunflower oil
  • 4 tbsp light soy sauce
  • 2 tbsp mirin or dry sherry
  • 2 tsp caster sugar
  • 2 tsp Dijon mustard
  • squeeze fresh lime juice
  • 4 tbsp runny honey, warmed
  • For the stir fry:
  • 1 red pepper
  • 1 yellow pepper
  • 4 spring onions
  • 1 large carrot
  • handful beansprouts
  • 3cm piece fresh ginger, peeled
  • handful mushrooms
  • handful fresh coriander leaves
  • 200g rice noodles

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Nick Nairn's Salmon Teriyaki with Crispy Veg

Method

Mix all the ingredients for the marinade well. Place the fish in the marinade, cover and leave in the fridge for at least 2 hours (or overnight).


Preheat the oven to 180C/360F/gas 4. Chop the peppers, spring onions, carrot and ginger into fine strips for stir frying and slice the mushrooms.


Take the fish out of the marinade and place in a roasting tray, reserving the marinade. Cook the fish in the oven for 8-10 mins.


Meanwhile, boil the noodles to pack instructions, drain and set aside. Heat a wok or large frying pan and add the marinade from the fish. Heat and add all the veg, beansprouts and ginger. Stir fry for 2-4 minutes. Throw in the cooked noodles and stir to heat and coat for 30 seconds.


Serve in warm bowls or plates with the salmon on top, and coriander leaves scattered over.