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.
Print Recipe
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!
