Teriyaki-style crisp salmon with Asian greens

Teriyaki-style crisp salmon with Asian greens

(10) Rate it

  • 0:40 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Featured in
Noodle recipes, Main recipes


  • 4 (200g each) salmon fillets, skin on
  • 2 tablespoons olive oil
  • 300g fresh rice noodles
  • 120g Asian salad leaves, to serve

Teriyaki marinade

  • 1/3 cup thick teriyaki marinade
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chilli sauce


  • Step 1
    Make teriyaki marinade: Combine all ingredients in a ceramic dish.
  • Step 2
    Add salmon to marinade. Turn to coat. Cover and refrigerate for 30 minutes.
  • Step 3
    Remove salmon from marinade, reserving marinade. Preheat a large, non-stick frying pan over medium-high heat. Add half the oil. Cook 2 pieces of salmon, skin side down, for 4 to 6 minutes or until crisp. Turn over and cook for 3 to 4 minutes or until cooked to your liking. Remove to a plate. Repeat with remaining oil and salmon. Cover and stand for 5 minutes.
  • Step 4
    Meanwhile, add reserved marinade to the hot frying pan. Cook, stirring, for 3 to 4 minutes or until marinade comes to the boil. Add rice noodles and toss to coat. Arrange noodles on plates. Top with salmon. Serve with salad leaves.

  • High protein
  • Low carb
  • Low sugar
  • Lower gi


  • 2447 kj


  • 31g

    Fat Total

  • 7g

    Saturated Fat

  • 51g


  • 1800.69mg


  • 9g

    Carbs (sugar)

  • 24g

    Carbs (total)

All nutrition values are per serve


((( Marinating tips ))) Don’t use metal containers for marinating – acidic ingredients will react and taint the food’s flavour. Refrigerate when marinating – marinades don’t prevent spoilage. Drain food before cooking. Too much marinade in the pan will prevent food coming into contact with the hot surface, causing it to stew.

  • Author: Yianni Sourris
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au


Please enter your comment!
Please enter your name here