Teriyaki salmon, pan-fried kale, oyster mushrooms and rice noodles
Delicious and healthy glazed salmon with soja sauce accompanied by sautéed kale and oyster mushrooms.
Chef's choice
Ingredients
Portions:
4
200 g
rice noodles
2 pieces
salmon fillet with skin
1 bunch
pak choi
100 g
kale
150 g
grey oyster mushrooms
100 g
broccoli
2 pieces
spring onions
For the Teriyaki Sauce:
2 tbsp
low-salt soy sauce
1 tbsp
honey
1 tbsp
rice vinegar
1 tbsp
sesame oil
For the Garnish:
1 tsp
white sesame seeds
1 tsp
black sesame seeds
1 clove garlic, minced
1 lime, juiced
1 piece fresh ginger, grated
1 red chilli, sliced
fresh coriander, to serve
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Cook the rice noodles according to the package instructions and set aside.
- In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the teriyaki sauce.
- Heat high-oleic sunflower oil in a pan over medium heat and sear the salmon fillet, skin side down, until crispy. Flip and cook through while glazing with teriyaki sauce.
- In a separate pan, sauté kale, pak choi, and oyster mushrooms with sliced red chilli and chopped spring onions until tender.
- Plate the rice noodles topped with sautéed vegetables, the teriyaki-glazed salmon, and garnish with lime wedges, fresh coriander, and sesame seeds.