Spring recipes: Teriyaki Salmon and Stir-fried Vegetables
Recipe by Christian Gott
This is a great healthy and tasty recipe that is low in calories and saturated fat. Garnish the finished dish with some finely sliced spring onions and raw red chillies.
4 salmon fillets
100g pak choi
100g sugar snaps
100g tender stem broccoli
1 small bunch spring onions, sliced
4 tbsp Teriyaki sauce
2 tbsp sweet chilli sauce
1 tbsp light soy sauce
3 fresh limes, 2 halved and 1 juiced and zested
2 tbsp vegetable oil
2 cloves garlic, peeled and very finely crushed
2 tbsp sesame oil
1 tbsp sesame seeds
1. Mix the teriyaki sauce, sweet chilli sauce, soy sauce, garlic, lime zest and juice in a deep sided tray.
2. Place in the salmon fillets and turn to coat, cover and place in the bottom of the refrigerator and leave to marinate for at least sixty minutes. Remove the salmon, drain off any excess marinade and set aside.
3. Heat the vegetable oil in a large heavy-bottomed frying pan and gently fry the salmon fillets for four to five minutes each side. The salmon should be cooked through and the marinade slightly charred. Place in a fresh tray, cover with foil and keep warm.
4. Cook the vegetables in another pan with a splash of water for two to three minutes. Save a few spring onions for garnishing the finished dish. Add the reserved marinade and turn up the heat to reduce slightly. Serve up the vegetables and top with a salmon fillet, pouring over any sauce.
5. Garnish with spring onion, sesame seeds and sesame oil.