Serves: 2 | Prep time: 5 minutes | Cook time: 10 minutes

Ingredients

2 salmon fillets, sliced lengthways into 2cm strips

Extra virgin olive oil

250g Swiss or flat mushrooms, sliced thinly

1 bunch broccolini, trimmed and sliced in half lengthways

1 cup frozen edamame, shelled

Optional: hokkien noodles

Sauce:

2 ½ tablespoons soy sauce

2 tablespoons mirin

2 tablespoons cooking sake

1 teaspoon honey

Mix Teriyaki sauce ingredients in a bowl. Stir until honey dissolves.

Coat salmon in 1 tablespoon of the Teriyaki sauce.

Heat a large pan over high heat. When hot drizzle with a little olive oil and cook salmon for just 1 1/2 minutes on each side until golden and just cooked through. The thin strips cook quickly. Once cooked, remove to a plate and set aside.

Give the pan a quick wipe (or you’ll end up with burnt teriyaki sauce). Add a drizzle of oil along with the mushrooms, broccolini and stir fry for 5-6 minutes before adding edamame.

Add back salmon to pan and pour Teriyaki sauce over the top of everything. Toss through to coat.

Divide between bowls and serve immediately.

Note: for hungrier appetites, add hokkien noodles to pan before adding back salmon.

Notes:

I can’t offer a decent substitute for mirin. However, the sake can be substituted with dry sherry or Chinese cooking wine.

Based on a recipe from Recipe Tin Eats. Thanks Nagi :)

Per serve Amount (without noodles)

Energy 1,285 kJ (307 kcal)

Protein 24 g

Carbohydrate 14 g

Fibre 4.3 g

Method

Teriyaki Salmon