Sweet salmon a ‘su­per­food’

South Waikato News - - Community Cookbook -

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!


Teriyaki glaze 3 ta­ble­spoons soy sauce 1 clove gar­lic, minced 2 ta­ble­spoons rice wine vine­gar 1 1⁄2 ta­ble­spoons brown sugar 1⁄2 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

Salmon 300g bone­less salmon fil­let (skin on or off)

Dressing 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

_1. Pre­heat oven to 200°C. Line an oven tray with bak­ing pa­per. Bring a medium pot of salted wa­ter to the boil. 2. 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. 3. Cook noo­dles ac­cord­ing to packet in­struc­tions. Drain and run un­der cold wa­ter to stop cook­ing and set aside. 4. Pat salmon dry, re­move any 5. 6. 7.

To serve: Di­vide noo­dle salad be­tween plates and top with teriyakiglazed salmon. Gar­nish with re­main­ing spring onion. Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

Teriyaki sauce can en­hance the flavour of salmon.

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