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.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

TERIYAKI-GLAZED SAL­MON WITH NOO­DLE SALAD

Teriyaki glaze

3 ta­ble­spoons soy sauce

1 clove gar­lic, minced

2 ta­ble­spoons rice wine vine­gar

1 21⁄ ta­ble­spoons brown sugar

2 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 re­main­ing pin bones and cut into 2–3 pieces. Place, skin-side-down on oven tray. Brush with teriyaki glaze and bake for 6–8 min­utes, for medium-rare. Brush sal­mon once dur­ing cook­ing with any re­main­ing glaze, if de­sired.

5. Heat a driz­zle of oil in amedium pan on high heat. Stir-fry broc­coli for 2min­utes. Add edamame beans and cook a fur­ther 1minute, or un­til just cooked.

6. Whisk all dress­ing in­gre­di­ents to­gether in a large bowl. Add spring onions, radishes, cooked noo­dles, broc­coli, edamame beans and half the sesame seeds.

7. Gen­tly toss to com­bine. Sprin­kle cooked sal­mon with re­main­ing sesame seeds.

To serve:

Di­vide noo­dle salad be­tween plates and top with teriyaki-glazed sal­mon. Gar­nish with re­main­ing spring onion.

Teriyaki sauce can en­hance the flavour of sal­mon.

NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

my­food­bag.co.nz

Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag.

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