Teriyaki salmon with noodle salad
Serves:
4
Time to make:
25 mins
Total cost:
$16.00 / $4.00 per serve
(at time of publication)
(at time of publication)
Health information:
Dairy-free
Gluten-free (or can be made gluten-free*)
Instructions
Instructions and steps:
Step 1 Place salmon in a non-metallic dish with teriyaki sauce, honey, ginger and oil. Toss to coat evenly. Set aside.
Step 2 To prepare salad, cook noodles following packet directions. Drain and place in a large bowl. Lightly cook snow peas, carrots and courgettes.
Step 3 Drain vegetables and add to noodles with sauces, chilli and lime. Toss.
Step 4 Preheat grill. Cook salmon for 4-5 minutes each side until evenly cooked. Leave to rest for a few minutes then cut in chunks.
Step 5 Add salmon to noodles. Toss lightly and serve.Use gluten-free varieties of teriyaki sauce, sweet chilli sauce and soy sauce.
Variations
Make it gluten-free: Use gluten-free varieties of teriyaki sauce, sweet chilli sauce and soy sauce.
About this Recipe
Photography: Carolyn Robertson
First Published:
October 2010
Rating:
No votes yet
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Full ingredient list:
- 4 (400g) salmon fillets
- 3 tablespoons teriyaki sauce or marinade
- 1 tablespoon liquid honey
- 2.5cm piece fresh ginger, peeled, grated
- 1 tablespoon olive oil
- Noodle salad
- 300g rice noodles
- 150g snow peas, halved
- 4 cups carrot and courgette ribbons (use a peeler)
- 3 tablespoons sweet chilli sauce
- 2 tablespoons salt-reduced soy sauce
- 1 green chilli, deseeded, finely chopped
- 1 lime, zest and juice
Nutritional information (per serve)
Energy:
2480kJ
Calories:
593cal
Protein:
30g
Fat:
16g
- saturated:
4g
Carbohydrates:
80g
- sugars:
19g
Dietary Fibre:
4g
Sodium:
860mg
Calcium:
70mg
Iron:
2.5mg
Nutrition information is given per serve
*NS: not specified
