Sesame Salmon Teriyaki
One pan, quick and easy and bursting with flavour. You can swap the charcoal noodles for regular egg noodles and this recipe makes ONE portion.
Servings 1 Portion
Ingredients
- 120 g Raw Salmon Fillet
- ½ Noodle Nest Charcoal or Egg
- ½ Packet Blue Dragon Teriyaki Sauce
- 5 g Sesame Seeds
- 3 Small Sweet Peppers Or 1 Regular pepper
- 1 Small Red Onion
- 50 g Edamame Beans
- 1 Pak Choi
Instructions
- Remove the skin from your salmon and cut into cubes. Cut your mini peppers into quarters or if using a large pepper, cut into large chunks. Slice your red onion. Boil a kettle!
- Add some spray oil to a pan, heat for 60 seconds then add your peppers and onion to a pan on one side, and your salmon to the other side. Move your pan sligtly so the salmon part is not over direct heat, we want them to cook gently
- Break a noodle nest in HALF and add to a bowl. Cover with boiling water and leave for 5 minutes to soften.
- Slice your pak choi and add to the peppers and onion along with the Edamame beans, stir through.
- Now drain your noodles and add them as well, stir through. When the veg is cooked to your liking remove and place in a serving bowl.
- Now move the salmon back onto the heat proper, pour over your Teriyaki sauce and cook for 30 seconds until bubbling.
- Serve the salmon over the top of your veg, sprinkle with your sesame seeds and you are DONE!
