CHILLI SALMON & TERIYAKI NOODLES
Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.
- Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.
Nutrition Facts : Calories 569 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 3.4 milligram of sodium
TERIYAKI SALMON BITES RECIPE BY TASTY
Here's what you need: salmon, honey, sesame seed, soy sauce, lemon, ginger, red chili, garlic, sea salt, sesame seed, spring onion, red chili
Provided by Ellie Holland
Categories Appetizers
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cut the salmon into bite-size cubes. Set aside.
- Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
- Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
- In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
- Mix together until it starts to bubble and gets thicker/saucier.
- Add the salmon and fry for a couple of minutes on each side.
- Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
- Enjoy!
Nutrition Facts : Calories 149 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 6 grams
TERIYAKI SALMON WITH SESAME PAK CHOI
Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige's dish is a simple and quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
- Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
- Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
- Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
- Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
- Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.
Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
TERIYAKI SALMON NOODLES
Make and share this Teriyaki Salmon Noodles recipe from Food.com.
Provided by hectorthebat
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to gas 7, 220C, fan 200c. Mix the teriyaki sauce, honey, garlic, and ginger in a small bown and then brush over the salmon fillets. Put the fish in a foil-lined roasting tin and leave to marinate for 10 minutes.
- Add the noodles and leeks into a pan of boiling water and simmer for 3-4 minutes, drain and then tip into a large bowl. Add the sesame oil, soy sauce, sliced chilli and toss to combine.
- Cut out 4 30cmx30cm (12in) squares of nonstick baking paper. Divide the pak choi between each, top each with the noodle mix and a lime half and then scrunch up the paper and tie with kitchen string to make a parcel.
- Sprinkle the marinated salmon with sesame seeds and place on the top shelf of the oven. Place the noodle parcels on the next shelf and bake for 8-10 minutes.
- Serve the noodles in their parcels (to be opened at the table), or spoon the contents onto a plate, and top with a piece of salmon. Spoon over some teriyaki sauce from the tin to finish.
Nutrition Facts : Calories 708.5, Fat 22, SaturatedFat 3.9, Cholesterol 188.3, Sodium 1196.9, Carbohydrate 50.2, Fiber 3.7, Sugar 8, Protein 75.3
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- Put the salmon fillets in a shallow bowl and spoon over half the teriyaki sauce (reserve the rest). Leave to marinate for 10 minutes, turning occasionally. Heat half the groundnut oil in a large sauté pan over a medium-high heat, add the salmon and fry for 2-3 minutes on each side until just cooked through. Remove, then flake into large pieces with a knife and fork. Set aside.
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- In a wok or large frying pan heat the garlic and ginger in a little low calorie cooking spray. When they become aromatic add in the soy sauce, fish sauce, rice vinegar, granulated sweetener, tomato puree, lime juice dried chilli flakes, and the vegetable stock. Heat over a high heat for 10 minutes - stirring often
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- Once you start to see the corners of the salmon curl up - it's time to tip in half of the sauce that you put aside. It will spit and bubble, so be careful! Baste the salmon with some of the sauce and place in the pre-heated oven for 10 minutes
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