Tender salmon fillets glazed with homemade teriyaki sauce and served with crisp stir-fried vegetables, roasted sesame seeds and steamed rice.
Ingredients
For the Salmon and Vegetables
- 4 skinless salmon fillets, approximately 430g
- 250g sugar snap peas
- 250g tenderstem broccoli or Chinese broccoli (kai lan)
- 1 red pepper, finely sliced
- 150g fresh beansprouts
- 3 cloves garlic, finely chopped
- 1 tsp sugar
- ½ tsp salt
- Oil for frying
- Roasted white sesame seeds, for garnish
For the Teriyaki Sauce
- 100ml light soy sauce
- 100ml mirin
- 100ml sake
- 3 tbsp sugar
- 1 tsp cornflour mixed with 80ml cold water
To Serve
- Steamed rice, optional
Method
1. Prepare the teriyaki sauce
Add the light soy sauce, mirin, sake and sugar to a small saucepan.
Bring to a boil, then simmer for 3–4 minutes, stirring until the sugar has completely dissolved.
Remove from the heat and allow the sauce to cool for approximately 10 minutes.
2. Marinate the salmon
Place the salmon fillets in a shallow dish.
Pour approximately ¼ of the teriyaki sauce over the salmon, reserving the remaining sauce for serving.
Cover and leave to marinate for at least 30 minutes.
3. Prepare the vegetables
Wash and prepare the sugar snap peas, broccoli, red pepper and beansprouts.
Set the vegetables aside.
4. Cook the salmon
Preheat the oven to 180°C fan.
Remove the salmon from the marinade and place it on a lined baking tray.
Bake for approximately 10 minutes, or until the salmon is cooked through.
Alternatively, cook the salmon in an air fryer for approximately 10 minutes.
5. Thicken the teriyaki sauce
Mix the cornflour with 80ml cold water in a small bowl.
Place the reserved teriyaki sauce over low heat.
Slowly pour in the cornflour mixture while stirring continuously.
Simmer gently until the sauce thickens to your desired consistency.
6. Stir-fry the vegetables
Heat a little oil in a wok over medium heat.
Add the chopped garlic and stir-fry for approximately 20 seconds, until fragrant.
Add the sugar snap peas, broccoli and red pepper.
Stir-fry for 3 minutes.
Add the beansprouts, salt and sugar.
Continue stir-frying for approximately 2 minutes, until the vegetables are tender but still have some crunch.
7. Serve
Divide the stir-fried vegetables between four bowls.
Place a cooked salmon fillet on top of each portion.
Drizzle with the thickened teriyaki sauce and garnish with roasted white sesame seeds.
Serve with steamed rice, if desired.
Notes
- Don't overcook the salmon: The salmon should be just cooked through and remain moist in the centre.
- Marinate for longer: For a stronger teriyaki flavour, the salmon can be marinated for several hours in the refrigerator.
- Keep the vegetables crisp: Avoid overcooking the vegetables so they retain their texture.
- Adjust the sauce: Simmer the sauce for longer if you prefer a thicker glaze.
- Serving suggestion: Serve with steamed jasmine or Japanese short-grain rice.
