Salmon Teriyaki

with Stir-Fried Vegetables

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Instructions

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1 Prep vegetables

Dice the green bell pepper. Peel the carrot and cut it into matchsticks. Slice the zucchini into french fries. Trim the green beans. Slice the spring onion. Portion the salmon.

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2 Prep sauces

Prepare the salmon sauce by whisking the teriyaki sauce, hoisin sauce, rice vinegar and garlic powder together.  Prepare the stir-fry sauce by whisking the soy sauce and brown sugar together. Whisk until the sugar has dissolved. Set both sauces aside.

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3 Fry salmon

Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the salmon fillets, 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.

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4 Fry vegetables

Return the pan to a medium-high heat with another drizzle of oil. Add the peppercarrot, zucchini and green beans. Stir-fry with a pinch of salt for 3-4 min or until the vegetables have softened. Add the spring onion (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.

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5 Finish salmon

Return the pan to a medium heat. Add the teriyaki sauce mix and simmer for 1 min. Add the cooked salmon fillets and cook for a final 1-2 min, coating the salmon in the sauce. 

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6 Serve

Divide the stir-fried vegetables among plates. Top with the teriyaki salmon and sprinkle with the sesame seeds and the remaining spring onion.

Tips for fussy eaters

Reserve some of the fish and vegetables and prepare a mild stir-fry for them. Serve over cooked rice.

Pro tip

Keep the vegetables crunchy and the salmon moist and juicy!

A healthy and wholesome take on the Asian classic!

Cooking Time: 30 min

Cals 526 · Prot 47 · Carbs 36 · Fat 24

Dairy-Free

Ingredients

Number of people

Teriyaki salmon

Skinless salmon fillet 350 Grams
Teriyaki sauce 40 Grams
Hoisin sauce 20 Grams
Rice vinegar 15 ML
Garlic powder 2 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Sesame seeds 10 Grams

Stir fry

Green pepper 1 Piece
Carrot 1 Piece
Small zucchini 3 Pieces
Green beans 150 Grams
Spring onion 40 Grams
Soy sauce 20 ML
Brown sugar 5 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

A healthy and wholesome take on the Asian classic!

Cooking Time: 30 min

Cals 526 · Prot 47 · Carbs 36 · Fat 24

Dairy-Free

Instructions

photo

1 Prep vegetables

Dice the green bell pepper. Peel the carrot and cut it into matchsticks. Slice the zucchini into french fries. Trim the green beans. Slice the spring onion. Portion the salmon.

photo

2 Prep sauces

Prepare the salmon sauce by whisking the teriyaki sauce, hoisin sauce, rice vinegar and garlic powder together.  Prepare the stir-fry sauce by whisking the soy sauce and brown sugar together. Whisk until the sugar has dissolved. Set both sauces aside.

photo

3 Fry salmon

Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the salmon fillets, 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.

photo

4 Fry vegetables

Return the pan to a medium-high heat with another drizzle of oil. Add the peppercarrot, zucchini and green beans. Stir-fry with a pinch of salt for 3-4 min or until the vegetables have softened. Add the spring onion (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.

photo

5 Finish salmon

Return the pan to a medium heat. Add the teriyaki sauce mix and simmer for 1 min. Add the cooked salmon fillets and cook for a final 1-2 min, coating the salmon in the sauce. 

photo

6 Serve

Divide the stir-fried vegetables among plates. Top with the teriyaki salmon and sprinkle with the sesame seeds and the remaining spring onion.

Tips for fussy eaters

Reserve some of the fish and vegetables and prepare a mild stir-fry for them. Serve over cooked rice.

Pro tip

Keep the vegetables crunchy and the salmon moist and juicy!

Ingredients

Number of people

Teriyaki salmon

Skinless salmon fillet 350 Grams
Teriyaki sauce 40 Grams
Hoisin sauce 20 Grams
Rice vinegar 15 ML
Garlic powder 2 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Sesame seeds 10 Grams

Stir fry

Green pepper 1 Piece
Carrot 1 Piece
Small zucchini 3 Pieces
Green beans 150 Grams
Spring onion 40 Grams
Soy sauce 20 ML
Brown sugar 5 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
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