Stir-fried teriyaki salmon
Boned and cubed pieces of salmon come ready-packed from the supermarket chilled seafood cabinet. Sliced beans or asparagus could replace the cauli or broccoli.
|¼ cup||Teriyaki sauce|
|1 Tbsp||Sesame oil|
|1 clove||Garlic, crushed|
|275 g||Salmon, Malborough king salmon fresh cuts stir fry|
|2 Tbsp||Canola oil|
|125 g||Button mushrooms, sliced|
|2 cups||Cauliflower, green, broken into florets; alternatively use broccoli florets|
- Combine the teriyaki sauce, sesame oil and garlic. Place the salmon in a bowl and add the marinade. Stir gently then stand for 10 minutes to absorb the flavours.
- Heat half the canola oil in a wok. Stir-fry the mushrooms, until softened. Add the cauli florets and stir-fry, until crisp-tender. Place aside.
- Heat the remaining oil in the wok. Add the salmon and stir-fry for 1-2 minutes until almost cooked. Return the veggies to the wok and heat through.
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