• 520g salmon fillets
  • 85ml teriyaki sauce
  • 2 tsp toasted sesame oil
  • 300g oriental vegetable stir-fry
  • 400g rice noodles, cooked
  • 30g unsalted peanuts, roughly chopped
  • 3 tsp coriander, roughly chopped
  • 1 lime, cut into quarters


  1. 1

    Add the salmon fillets to a shallow dish and cover with the teriyaki sauce. Cover and leave to marinate for 30 minutes.

  2. 2

    Heat a non-stick frying pan over a medium-high heat with 1 tsp sesame oil. Add the salmon skin side down and lower the heat to low-medium. Cook the salmon on each side for 5-6 minutes until cooked through and nicely glazed. 

  3. 3

    Meanwhile, heat the remaining oil in a wok over a high heat until it just starts to shimmer. Add the vegetable stir-fry and fry continuously for 3 minutes. Add the noodles with 1 tbsp leftover teriyaki sauce and stir-fry for a further 2 minutes. 

  4. 4

    Divide the stir-fried noodles between 4 plates and top with a salmon fillet. Sprinkle over the nuts and coriander and serve with a lime wedge. 

Nutritional Details

Each serving provides
  • Energy 2700kj 645kcal 32%
  • Fat 32.3g 46%
  • Saturates 5.1g 26%
  • Sugars 12.2g 14%
  • Salt 1.21g 20%

% of the Reference Intakes

Typical values per 100g: Energy 745kj/178kcal

Each serving provides

52.6g carbohydrate 4.9g fibre 33.6g protein

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