Wok vegetables, teriyaki salmon and sesame
A mix of crunchy seasonal vegetables cooked ultra-fast for more benefits and vitamins. A salmon slab with sesame seeds and teriyaki sauce cooked just right for you to enjoy. Bon appétit
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Ingredients
Portions:
4
200 g
salmon fillet with skin
50 g
cauliflower, cut into small florets
30 g
red bell pepper, sliced
30 g
flat green beans, sliced
30 g
Chinese cabbage, shredded
20 g
yellow carrot, julienned
20 g
orange carrot, julienned
10 g
celery branch, sliced
20 g
soybean sprouts
30 g
red onion, sliced
10 g
cashew nuts
1 tbsp
white sesame seeds
1 tbsp
fresh ginger, grated
1 tbsp
sunflower oil
2 tbsp
teriyaki sauce
pinch of ground black pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat a wok over high heat and add 1 tbsp of sunflower oil.
- Add 30 g of sliced red onion and 1 tbsp of grated fresh ginger; stir-fry for 1 minute.
- Add 50 g of cauliflower florets, 30 g of red bell pepper, 30 g of flat green beans, 30 g of Chinese cabbage, 20 g of yellow carrot, 20 g of orange carrot, and 10 g of sliced celery. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
- Add 20 g of soybean sprouts and 10 g of cashew nuts; continue to stir-fry for another 2 minutes.
- Push the vegetables to one side of the wok, add the 200 g salmon fillet skin-side down in the center, sear for 2-3 minutes, then flip.
- Pour 2 tbsp of teriyaki sauce over the salmon and sprinkle with 1 tbsp of white sesame seeds and a pinch of ground black pepper. Cook for another 2 minutes or until the salmon is cooked to your liking.
Use fresh, firm vegetables for the best texture. Adjust cooking times based on your desired doneness.