Teriyaki Salmon Stir Fry
30 Min
Easy
Tender pieces of salmon fillet with quick stir fried veggies in our delicious sweet, soy and gingery Maggi Pan Perfect Teriyaki sauce. Takes minutes to make and provides 2 of your five a day!
Tip - You can swap the salmon for meat-free chicken style pieces or firm tofu which both work well instead.
Ingredients
2
ingredient_quantity
recipe ingredient
1
tablespoon
Dried Sesame
500
g
Salmon Fillets
300
g
Red pepper
150
g
spring onions, sliced
37
g
Maggi Pan Perfect Teriyaki
1
tablespoon
sunflower or vegetable oil
300
g
baby pak choi, chopped into thick slices
240
g
basmati rice, uncooked (optional)
.
Nutrition Value
Carbohydrate
32.7 g
Energy
527.9 kcal
Fat
19.1 g
Fibre
4.9 g
Protein
57.2 g
of which: saturates
2.9 g
Sodium
1092.5 mg
of which: sugars
19.2 g
Information per serving
Instructions
30 Minutes
-
Step1
2 MinToast the sesame seeds in a pan without oil until golden brown. -
Step2
10 MinCut the salmon fillets into cubes. Wash the pepper, remove the seeds and white inner skin and cut into strips. Clean and wash the baby pak choi, remove the stalk and cut into pieces. -
Step3
10 MinCook the rice according to the pack instructions, drain and keep warm. -
Step4
8 MinHeat oil in a non-stick pan until hot. vegetables in it. Fry for about 3 minutes. Add the salmon cubes, mix everything together and fry over medium heat for approx. 3 minutes. Mix the Maggi Pan Perfect Teriyaki mix with 150ml water until smooth. Pour the sauce into the pan with the salmon and veg. Turn carefully so that the salmon cubes do not fall apart. Sprinkle with sesame seeds and serve with the rice.
