Salmon Teriyaki Stir Fry

Fri, 16 September 2016

Enjoy a taste of the East with this quick & easy Salmon Teriyaki recipe. Delicious and ideal for dinner.

PREPARATION METHOD

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.

INGREDIENTS

• 2 x 80g pots of JOHN WEST INFUSIONS Salmon Teriyaki
• 1 medium courgette
• 100g of tender stem broccoli
• 5 baby corns, cut in half lengthways
• 1 tablespoon of olive oil
• 1 red chilli, finely shredded
• 2 spring onions, finely chopped
• 1 teaspoon of toasted sesame seeds
• 75g of watercress
• 100ml of soy sauce
• 100ml of mirin (Japanese rice wine)
• 1 tablespoon of brown sugar
• 1 garlic clove, minced
• 1/2 teaspoon of minced ginger