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Salmon Teriyaki with Crispy Veg

2 hrs 30 mins

Easy

Serves 4

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ingredient icon Ingredients

You will need:

  • 4 salmon steaks
  • 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

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.