Salmon Teriyaki Charred Veg Salad
45 Minutes Serves 2
- 170g can John West Pink Salmon Skinless & Boneless
- 1 medium courgette
- 100g tender stem broccoli
- 5 baby corns, cut in half lengthways
- 1 tbs olive oil
- 1 red chilli, finely shredded
- 2 spring onions, finely chopped
- 1 tsp toasted sesame seeds
- 75g watercress
- 100ml soy sauce
- 100ml mirin (Japanese rice wine)
- 1 tbs brown sugar
- 1 garlic clove, minced
- ½ tsp minced ginger
Pink Salmon – Skinless & Boneless 170G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is packed with flavour and nutrition. It's also skinless and boneless, making it incredibly convenient to pack some more natural protein into your pasta, or some omega-3 into your salads.
To make this salmon teriyaki recipe, first place a griddle pan on the stove over a medium heat.
Make the dressing by simply placing all the ingredients for the dressing into a small saucepan, stir and bring to the boil over a medium heat. Boil until the sugar has dissolved and remove from the heat and leave to cool.
Meanwhile using a potato peeler, peel the courgette lengthways into ribbons, cook the courgette ribbons on the griddle pan until nicely charred on one side, remove to a plate. Cook the broccoli until nicely charred, turning over every so often and remove to a plate. Do the same with the baby corns.
To serve up your salmon teriyaki recipe, arrange the watercress between your serving plates. Divide the charred vegetables and the salmon over the watercress. Drizzle over the teriyaki dressing and finish the dish with a sprinkling of shredded chilli, spring onions and sesame seeds.
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