Wok vegetables, salmon teriyaki with sesame seeds and brown rice
A mix of crunchy seasonal vegetables cooked ultra-fast for more benefits and vitamins. A slab of sesame salmon in teriyaki sauce, cooked just right, to delight you. Enjoy the meal.
Other recipes
Ingredients
Portions:
4
150 g
salmon fillet with skin
100 g
brown rice
For the vegetables:
30 g
flat green beans, trimmed and halved
30 g
red pepper, sliced
30 g
onion, sliced
30 g
yellow carrot, julienned
50 g
pak choi, chopped
30 g
cauliflower florets
30 g
orange carrot, julienned
1 tbsp
high-oleic sunflower oil
20 g
celery, sliced
20 g
red onion, sliced
20 g
bean sprouts
15 g
cashews
For the sauce:
100 ml
vegetable stock
1 tsp
fresh ginger, grated
1 tbsp
Teriyaki sauce
For garnish:
1 tsp
white sesame seeds
ground black pepper, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of brown rice under cold water and cook according to package instructions. Once cooked, set aside and keep warm.
- Heat 1 tbsp of high-oleic sunflower oil in a wok over medium-high heat. Add 150 g of salmon fillet, skin-side down, and sear for 4 minutes until crispy. Flip and cook for an additional 3 minutes. Remove from wok and set aside.
- In the same wok, add 30 g each of flat green beans, red pepper, onion, and yellow carrot, 50 g of pak choi, 30 g of cauliflower florets, 30 g of orange carrot, 20 g each of celery and red onion, and stir-fry for 5 minutes until vegetables are just tender.
- Add 100 ml of vegetable stock, 1 tsp of fresh ginger, and 1 tbsp of Teriyaki sauce to the vegetables. Stir to combine and cook for an additional 3 minutes.
- Return the salmon to the wok, spooning sauce over the top, and sprinkle with 1 tsp of white sesame seeds and 15 g of cashews. Season with ground black pepper to taste.
- Serve the salmon and vegetables over the prepared brown rice, garnished with 20 g of bean sprouts for a fresh finish.