Salmon Teriyaki Stir Fry

This recipe right here was the very first recipe I posted on my blog back in 2012 and, all these years later, it’s still one of my go-to speedy suppers. The combination of the spicy sauce and the meaty salmon is one of my favourites. I like to make the sauce a little runnier than a traditional teriyaki sauce so that it can fully coat the veg and noodles, but if you like yours a bit thicker, use a little less water

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POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 8 points or 627cals, 25.8g fat, 60.2g carbs, 39.2g protein

Ingredients

2 x 130g salmon fillets

1 thumb size piece of ginger, peeled and finely minced

2 garlic cloves, crushed

1 small chilli, finely chopped

Zest of 1/2 lime and juice of 1 1/2 limes

4 tbsp dark soy sauce

1 tbsp honey

1 pepper, deseeded and sliced

100g mangetout or sugar snap peas

100g baby corn

100g beansprouts

1 teaspoon light soy sauce

200g fresh egg noodles

Low calorie cooking spray

Method

  1. Spray a non-stick frying pan with low-calorie cooking spray, bring to a medium/high heat and then pan-fry the salmon, skin-side down, for 2–3 minutes. Turn over and fry for another 2–3 minutes on the other side.
  2. Once cooked, remove the salmon from the pan and set to one side. Spray the same pan again with low-calorie cooking spray and fry the ginger, garlic and chilli for a minute or so.
  3. Add the zest and juice of half a lime and then add the soy sauce and honey. Let this cook for a minute or so until the mixture reduces down a little and goes sticky, then pop your salmon back into the teriyaki frying pan and cook for a further minute, drizzling the sauce over the salmon. Add a little cold water to the frying pan to loosen the sauce.
  4. Meanwhile, in a separate pan stir-fry the pepper, red onion, mangetout, baby corn and beansprouts in the light soy sauce until the onion starts to soften.
  5. Remove the salmon from the saucy frying pan, pop to one side and then add the noodles and veg to the pan that has the sticky sauce in it. Combine well and cook for about 5 minutes until the noodles are piping hot, then squeeze in the juice of half a lime.
  6. Serve the salmon on top of the vegetables and noodles and drizzle over any leftover teriyaki sauce. Finish by squeezing the juice of a quarter lime onto each portion.


6 thoughts on “Salmon Teriyaki Stir Fry”

  • Seana O'Kane says:

    I just made this tonight and my word it didnt disappoint! Absolutely delicious, thank you for the recipe 🙂

    • Glad it went down well Seana!

  • anoushka3005 says:

    I’m making this tonight, can’t wait! I’ve repointed it as 6 points just for the noodles (Sharwoods Medium Straight to Wok 150g per portion) as the rest are zero foods!

  • anoushka3005 says:

    I’m making this tonight, can’t wait! I’ve repointed it for WW Flex as 8 points for the honey and the noodles (Sharwoods Medium Straight to Wok 150g per portion) as the rest are zero foods!

  • Lovely recipe thank you so much

  • Julie Harrison says:

    Just made this for lunch, instead of stir fry I had pea shoot salad drizzled with left over sauce with cherry tomatoes and slaw. Amazing!! Will be definitely having this again!

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