Teriyaki Salmon Bowls
Ready in: 30 minutes
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 3 tablespoons soy sauce (tamari if gluten free)
- 1.5 tablespoons maple syrup/honey
- 2 teaspoons sesame oil
Optional: 1 tsp sriracha or ½ tsp dried chilli flakes
2 small skinless salmon fillets (about 200 g)
75 g dry soba noodles
1 head broccoli, cut into florets
2 medium carrots, sliced into thin coins on the diagonal
1 capsicum, deseeded and cut into strips
1 bundle bok choy, sliced
1/2 cup shelled edamame, thawed
4 spring onions, thinly sliced
Place all sauce ingredients in a small jar, close the lid and shake to combine.
Place salmon fillets in a shallow dish and use half the sauce to coat it, set aside for 5 mins.
Cook soba noodles according to packet instructions, rinse and drain, then set aside.
Spray a large non stick frying pan with oil and set over medium heat, add the salmon and cook for 2-3 mins each side for medium. Remove salmon from pan, and cover loosely with foil.
Spray pan or wok with oil again, and stir fry the broccoli for 1-2 mins until bright green, then add carrots and capsicum. Stir fry for another 2-3 mins before adding bok choy, edamame and noodles into the pan.
Add the remaining sauce and toss to heat through.
Use a fork to flake the salmon into pieces then toss through the dish. Serve with a squeeze of lemon
For a salad variation, follow instructions up to cooking salmon. Replace the vegetables with the following: 2 medium carrots, thinly sliced; 1 medium cucumber, thinly sliced; 1 capsicum, deseeded and cut into thin strips; 1 cup shelled edamame, thawed; 4 spring onions, thinly sliced. Combine the noodles and vegetables in a large bowl with enough sauce to coat lightly, before topping with salmon and a squeeze of lemon. You can also cook the sauce over a gentle heat for 2-3 mins and let cool before using as a dressing.
497 Cal (2087 kJ), 42 g protein, 12 g fat (2 g saturated), 53 g carbohydrates (14 g sugar), 9 g fibre, 337 mg sodium