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Nick Nairn's Salmon Teriyaki with Crispy Veg
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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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.