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    Teriyaki Salmon With Tenderstem Broccoli

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    Teriyaki Salmon With Tenderstem Broccoli

    • Nut Free
    • Milk Free
    • Preparation time: 5 minutes plus marinating
    • Cooking time: 10 minutes
    • Total time: 15 minutes plus marinating 15 minutes

    Serves: 2


    • 4 tbsp Waitrose Cooks’ Ingredients Teriyaki
    • 1 tbsp Waitrose Cooks’ Ingredients Chilli Paste or Crushed Chilli
    • 300g pack salmon fillet
    • 4 tsp vegetable oil
    • 200g pack Tenderstem broccoli, thicker stems cut in half


    1. 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.
    2. 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.
    3. 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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