Teriyaki Salmon with stir fried veg and courgetti
2 Donegal Catch Salmon Fillets
4 tablespoons teriyaki sauce
200 grams tenderstem broccoli, trimmed
3 spring onions, chopped into 1 cm pieces
2 cloves garlic, finely chopped
1 cm piece ginger, finely chopped
Pinch chilli flakes, optional
50 ml light soy sauce
2 courgettes, spiralised
- Preheat the oven to 200 C / 180 C fan.
- Place the Donegal Catch Salmon Fillets on a baking tray. Place into the oven for 15 minutes. After 15 minutes drizzle the fillets with the teriyaki sauce and place back into the oven for 10 minutes until cooked.
- Whilst the fish cooks, place a wok over a medium heat and add the broccoli. Pour over enough boiling water to cover then boil for 3 minutes until softened. Drain and place the wok back on the heat. Add the sesame oil and when hot add the garlic, ginger and chilli flakes, if using, and stir fry for a minute until fragrant.
- Add the blanched broccoli back to the pan along with the spring onions and soy sauce and cook for 2 minutes, stirring constantly. Add the courgetti and cook for 30 seconds then divide into bowls and top with the cooked salmon fillets.