Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Dice the green bell pepper. Peel the carrot and cut it into matchsticks. Slice the zucchini into french fries. Trim the greenbeans. Slice the spring onion. Portion the salmon.
2 Prep sauces
Prepare the salmon sauce by whisking the teriyakisauce, hoisinsauce, ricevinegar and garlicpowder together. Prepare the stir-fry sauce by whisking the soysauce and brownsugar together. Whisk until the sugar has dissolved. Set both sauces aside.
3 Fry salmon
Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the salmonfillets, season with a pinch of salt and fry for 3-4 min on each side or until cooked through. Once the salmon is cooked, transfer it to a plate. Reserve the pan and wipe it clean with kitchen paper.
4 Fry vegetables
Return the pan to a medium-high heat with another drizzle of oil. Add the pepper, carrot, zucchini and greenbeans. Stir-fry with a pinch of salt for 3-4 min or until the vegetables have softened. Add the springonion (reserve some for garnish), soy sauce and sugar mix. Cook for 1-2 min further. Give everything a good toss. Transfer the vegetables to a plate and keep warm.
5 Finish salmon
Return the pan to a medium heat. Add the teriyaki sauce mix and simmer for 1 min. Add the cooked salmonfillets and cook for a final 1-2 min, coating the salmon in the sauce.
Divide the stir-fried vegetables among plates. Top with the teriyakisalmon and sprinkle with the sesameseeds and the remaining spring onion.