This is an old favorite of mine. I love south east Asian flavours and this is just so simple and quick to make. It’s a great light evening meal to make when you have had a busy day. If you can pop the fish in the marinade in the morning so it has plenty of time for the flavour to infuse, even better.
Sticky Salmon and Stir Fry VegatablesPrint This
- 2 Boneless salmon fillet portions
- For the marinade:
- 2 Tbsp Teriyaki Sauce
- 2 Tbsp Sweet Chilli Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Honey
- Chopped vegetables:
- Red Onion
- Red Pepper
- Sugar Snaps
- Or! Just buy stir fry vegetables off the shelf.
- 30g Chopped Coriander
- 1 cms Fresh Root Ginger
- 2 Garlic Cloves
- 1 Mild red or green chilli
- Toasted sesame or ground nut oil
- Soy Sauce
Make up the marinade and pop it over your salmon steaks in an oven proof dish. Cover and pop in the fridge until you are ready for them. Leave for at least two hours if possible.
When ready to cook put the oven on to a 190C. Cover the salmon dish with foil and pop in to cook for 10 minutes.
After 10 minutes, take the salmon out and take the foil off. Put back in the oven for 7-8 minutes until cooked.
Meanwhile stir fry your veg. Chop up the ginger, garlic and chilli. Place a tbsp of the oil into a wok, heat up and add the fresh spices. Allow to cook, moving around until they release their fragrance, then add the vegetables. Stir fry over a high heat for around 8 minutes stirring constantly. Add a few dashes of soy sauce and half the coriander and stir through.
Once the fish is cooked take it out of the oven. Place the stir fried vegetables on a warmed plate and place the salmon steaks on top. Pour over the remaining marinade.
Serve with noodles or brown rice and the remaining coriander sprinkled on top.