Sweet salmon a ‘su­per­food’

Salmon is not only tasty but packed with ben­e­fi­cial omega-3 fatty acids. It is an ex­cel­lent source of vi­ta­min B12, vi­ta­min D, and se­le­nium and de­li­cious with this sweet and salty teriyaki sauce. The sauce also pairs nicely with chicken!

Auckland City Harbour News - - COMMUNITY COOKBOOK -


Teriyaki glaze

3 ta­ble­spoons soy sauce

1 clove gar­lic, minced 2 ta­ble­spoons rice wine vine­gar 1 1⁄ ta­ble­spoons brown sugar


1⁄ tea­spoon corn­flour


Noo­dle salad

150g dried soba noo­dles (or your favourite fresh or dried Asian noo­dles)

1 head broc­coli, cut into small flo­rets 1 cup frozen, shelled, edamame beans, de­frosted

1-2 spring onions, green part only, thinly sliced on an an­gle (re­serve some, to serve)

1-2 baby radishes, very thinly sliced 1 ta­ble­spoon toasted sesame seeds


300g bone­less salmon fil­let (skin on or off)


2 tea­spoons sesame oil 2 ta­ble­spoons soy sauce Juice of 1 lime

To serve

2 ta­ble­spoons spring onions, green part only, thinly sliced on an an­gle

Pre­heat oven to 200°C. Line an oven tray with bak­ing pa­per. Bring a medium pot of salted wa­ter to the boil.

In a small pot, com­bine all teriyaki glaze in­gre­di­ents and bring to the boil. Re­duce heat and sim­mer for 1–2


min­utes, un­til sauce has thick­ened slightly.

Cook noo­dles ac­cord­ing to packet in­struc­tions. Drain and run under cold wa­ter to stop cook­ing and set aside.

Pat salmon dry, re­move any

3. 4.

Teriyaki sauce can en­hance the flavour of salmon.

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