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Teriyaki Salmon Recipe

Teriyaki Salmon Recipe - 4 servings

Ingredients:

450g salmon fillet, skinned

6 tablespoons Japanese teriyaki sauce

1 tablespoon rice wine vinegr

1 tablespoon tomato paste

Dash of Tabasco sauce

Grated zest of 1/2 lemon

Salt and freshly ground black pepper

4 tablespoons groundnut oil

1 carrot, peeled and cut into matchsticks

125g mangetout

125g oyster mushrooms, wiped

Method:

Using a sharp knife, cut the salmon into thick slices and place in a shallow dish. Mix together the teriyaki sauce, rice wine vinegar, tomato paste, Tabasco sauce, lemon zest and seasoning. Spoon the marinade over the salmon, then cover loosely and leave to marinate in the refrigerator for 30 minutes, turning the salmon or spooning the marinade occasionally over the fish. Heat a large wok, then add 2 tablespoons of the oil until almost smoking. Stir-fry the carrot for 2 minutes, then add the mange tout and stir fry for a further 2 minutes. Add the oyster mushrooms and stir fry for 4 minutes, until softened. Using a slotted spoon, transfer the vegetables to four warmed serving plates and keep warm. Remove the salmon from the marinade, reserving both the salmon and marinade. Add the remaining oil to the wok, heat until almost smoking, then cook the salmon for 4-5 minutes, turning once during cooking, or until the fish is just flaking. Add the marinade and heat through for 1 minute. Serve immediately, with the salmon arranged on top of the vegetables and the marinade drizzled over.

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