Salmon Stir Fried Shirataki Recipes

Steps:

• In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan., In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.

Steps:

• In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking.
• Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice.

Steps:

• Chop the clove of garlic.
• Marinate the first six ingredients together for a few hours or overnight.
• If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
• Cut all the vegetables into fine strips.
• Heat oil in skillet.
• Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
• Add some salt and pepper.
• Then add the vegetables and cook for two minutes.
• Add the cornstarch to the marinade and stir to dissolve.
• Stir in the shirataki and the marinade and bring to boil.
• Add more salt and pepper to taste.

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

Steps:

• Prepare sauce first. Mix cornstarch and lemon juice in a measure cup until smooth.
• Add in remaining sauce ingredients; stir until honey is blended. Set aside.
• Cut salmon into boneless 1 inch chunks, leaving skin on.
• In a heavy fry pan or wok, heat 2 tbsp oil over medium heat and gently stir fry salmon 5 to 6 minutes.
• Remove from pan, cover and set aside.
• Clean pan.
• Heat 2 more tbsp oil until very hot.
• Add garlic and cauliflower and stir fry 1 minute add 1 tbsp of water if pan seems dry.
• Make a well in the center of the vegetables and add sauce.
• Stir 1 minute.
• Add peas and stir.
• Place salmon on top of vegetables, cover and steam 2 to 3 minutes. Stir gently to coat with sauce.
• Serve immediately.