Enjoy a taste of the East with this quick & easy Salmon Teriyaki recipe. Delicious and ideal for dinner.
Using a 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 JOHN WEST INFUSIONS Teriyaki Salmon over the watercress, and finish the dish with a sprinkling of shredded chilli, spring onions and sesame seeds.
2 x 80g pots of JOHN WEST INFUSIONS Salmon Teriyaki
Quick, Nutritious and Tasty, our Indian Pitta Pockets filled with JOHN WEST INFUSIONS Coriander & CuminTuna, salad, mint yoghurt & mango chutney make a great alternative to sandwiches for the school lunchbox (& the office!!)