Teriyaki salmon

Teriyaki_Salmon_easy food

Serves 4

2 tbsp vegetable oil
250g sugar snap peas
4 salmon fillets
Salt and black pepper
120ml teriyaki sauce
120ml water
1 tsp sriracha hot sauce
2 tsp lime juice
4 tbsp honey
2 tsp cornflour, mixed with 1 tsp water 1 tbsp sesame seeds
2 spring onions, chopped

To serve:

  1. Heat one tablespoon of oil in a large pan over a medium-high heat. Cook the sugar snap peas for 2-3 minutes or until just slightly tender. Transfer to a plate and set aside.
  2. Heat the remaining oil in the same pan over a medium-high heat. Season the salmon fillets with salt and pepper and cook skin side-up for 3-4 minutes.
  3. Carefully flip over the salmon and cook for another 3-4 minutes or until cooked through. Transfer to the plate with the sugar snaps.
  4. In a measuring jug, whisk together the teriyaki sauce, water, sriracha, lime juice and honey. Pour into the pan and bring to a boil over a medium-high heat. Add the cornflour slurry and cook for 1-2 minutes until the sauce has thickened. Return the salmon and sugar snaps to the pan and warm through for one minute.
  5. Serve the salmon, sugar snaps and sauce over noodles, scattered with the sesame seeds and spring onions.

Per Serving: 439kcals, 19.1g fat (3.1g saturated), 30g carbs (25.1g sugars), 39.1g protein, 2.5g fibre, 1.53g sodium