Teriyaki Salmon With Tenderstem Broccoli
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Preparation time:
5 minutes plus marinating
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Cooking time:
10 minutes
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Total time:
15 minutes plus marinating
Ingredients
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4 tbsp Waitrose Cooks’ Ingredients Teriyaki
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1 tbsp Waitrose Cooks’ Ingredients Chilli Paste or Crushed Chilli
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300g pack salmon fillet
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4 tsp vegetable oil
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200g pack Tenderstem broccoli, thicker stems cut in half
Method
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In a shallow dish, mix together the teriyaki and half the chilli paste or crushed chilli. Add the salmon, turn to coat then set aside to marinate for 10 minutes.
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Heat half the oil in a frying pan over a medium heat. Lift the salmon from the marinade, add to the hot pan and cook, skin-side down, for 2-3 minutes, until deep golden. Turn and cook for a further 2-3 minutes or until the fish is nearly cooked through. Add the marinade and bubble for 30 seconds. Set aside to rest.
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Meanwhile, heat the remaining vegetable oil in a wok over a medium-high heat. Add the remaining chilli, broccoli and 3 tbsp water and stir-fry for 3-4 minutes or until al dente. Serve with the salmon, sauce and steamed rice.
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This recipe was first published in March 2009.
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