Boned and cubed pieces of salmon come ready-packed from the supermarket chilled seafood cabinet. Sliced beans or asparagus could replace the cauli or broccoli.
Ingredients
¼ cup | Teriyaki sauce |
1 Tbsp | Sesame oil |
1 clove | Garlic, crushed |
275 g | Salmon, Malborough king salmon fresh cuts stir fry (Main) |
2 Tbsp | Canola oil |
125 g | Button mushrooms, sliced |
2 cups | Cauliflower, green, broken into florets; alternatively use broccoli florets (Main) |
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Directions
- Combine the teriyaki sauce, sesame oil and garlic. Place the salmon in a bowl and add the marinade. Stir gently then stand for 10 minutes to absorb the flavours.
- Heat half the canola oil in a wok. Stir-fry the mushrooms, until softened. Add the cauli florets and stir-fry, until crisp-tender. Place aside.
- Heat the remaining oil in the wok. Add the salmon and stir-fry for 1-2 minutes until almost cooked. Return the veggies to the wok and heat through.