Teriyaki-style crisp salmon with Asian greens

title="Teriyaki-style crisp salmon with Asian greens"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Teriyaki-style-crisp-salmon-with-Asian-greens.jpg" srcset="https://img.taste.com.au/6vpQvEet/w720-h480-cfill-q80/taste/2016/11/teriyaki-style-crisp-salmon-with-asian-greens-29603-1.jpeg 720w, https://img.taste.com.au/GGBbyExg/w643-h428-cfill-q90/taste/2016/11/teriyaki-style-crisp-salmon-with-asian-greens-29603-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Teriyaki-style crisp salmon with Asian greens"
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(10) Rate it

• 0:40 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

Featured in
Noodle recipes, Main recipes

Ingredients

• 4 (200g each) salmon fillets, skin on


• 2 tablespoons olive oil


• 300g fresh rice noodles


• 120g Asian salad leaves, to serve

Teriyaki marinade

• 1/3 cup thick teriyaki marinade


• 1 tablespoon oyster sauce


• 2 tablespoons soy sauce


• 1 tablespoon sweet chilli sauce

Method

• 
  
  
  Step 1
  
  
  
  
  Make teriyaki marinade: Combine all ingredients in a ceramic dish.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add salmon to marinade. Turn to coat. Cover and refrigerate for 30 minutes.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Remove salmon from marinade, reserving marinade. Preheat a large, non-stick frying pan over medium-high heat. Add half the oil. Cook 2 pieces of salmon, skin side down, for 4 to 6 minutes or until crisp. Turn over and cook for 3 to 4 minutes or until cooked to your liking. Remove to a plate. Repeat with remaining oil and salmon. Cover and stand for 5 minutes.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, add reserved marinade to the hot frying pan. Cook, stirring, for 3 to 4 minutes or until marinade comes to the boil. Add rice noodles and toss to coat. Arrange noodles on plates. Top with salmon. Serve with salad leaves.
  
  
  

• High protein


• Low carb


• Low sugar


• Lower gi

Nutrition

• 2447 kj

  Energy




• 31g

  Fat Total




• 7g

  Saturated Fat





• 51g

  Protein





• 1800.69mg

  Sodium




• 9g

  Carbs (sugar)




• 24g

  Carbs (total)

All nutrition values are per serve

Notes

((( Marinating tips ))) Don't use metal containers for marinating - acidic ingredients will react and taint the food's flavour. Refrigerate when marinating - marinades don't prevent spoilage. Drain food before cooking. Too much marinade in the pan will prevent food coming into contact with the hot surface, causing it to stew.

• Author: Yianni Sourris


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au