Salmon Teriyaki

I was cooking for two tonight, and my daughter will be eating later, so I went with something that she could easily re-heat when she gets back home tonight.

Again, I went with a little Asian inspiration, very similar to something I’ve shared a couple of weeks ago, only this time I used salmon instead of shrimp and I added carrots. This is something that I like to make to use the pieces that you trim off of your salmon filets to make the pieces nice and thick. I usually keep those trimmings in a freezer bag to use in dishes such as this one.

Here is what I used for tonight’s dish

300g Salmon Filet, in large chunks
2 cup Broccoli Florets
2 carrots, cut on the diagonal
500g Bean Sprouts
50g Fresh Ginger, finely chopped
1/4 cup Teriyaki sauce*
1tpsp Sesame oil
1/2 teaspoon Sambal Oelek

Sesame seeds for garnish

-Coat a non-stick pan with cooking spray and cook the salmon over medium heat.
-When the salmon is cooked, remove it from the pan and add broccoli, carrots and ginger. Toss and let cook for about 4-5 minutes, until tender
-In the meantime, mix the Teriyaki sauce with Sesame Oil and Sambal Oelek
-Add bean sprouts and teriyaki sauce to the vegetables, give a quick toss, cook for a minute or two, add reserved salmon, toss and serve immediately.
-Sprinkle with black and white sesame seeds.

*By all means, don’t buy ready made Teryiaki sauce: it’s so easy to make your own. All you need is 1/4 cup good soy sauce (Tamari type) 1/4 mirin and 1 tbsp honey or brown sugar. Bring everything to a boil, lower heat and simmer for a couple of minutes. Voilà! That’s all there is to it.

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