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Teriyaki salmon with noodle salad

 
Rating: 
5
Average: 5 (1 vote)
Rating: 
5
Average: 5 (1 vote)
Serves: 4
Time to make: 30 mins, prep 15 mins, cook 15 mins
Total cost: $24.48 / $6.12 per serve
(at time of publication)
Dairy freeGluten free (or can be made gluten free*)Low fatHigh protein
Full ingredients list: 
  • 400g salmon fillets
  • 2 tablespoons teriyaki marinade
  • 1 tablespoon honey
  • 2 1/2cm piece ginger, grated
  • 300g rice noodles
  • 150g snow peas, halved
  • 4 cups carrot and zucchini ribbons
  • 3 tablespoons sweet chilli sauce
  • 2 tablespoons salt-reduced soy sauce
  • 1 green chilli, seeded, finely chopped
  • 1 lime, zested and juiced

Nutritional information (per serve)

Kilojoules: 
2,170kJ
Calories: 
519cal
Protein: 
28.9g
Total fat: 
8.1g
Saturated fat: 
1.8g
Carbohydrates: 
78.9g
Sugars: 
18g
Dietary fibre: 
4.9g
Sodium: 
1,190mg
Calcium: 
64mg
Iron: 
1.9mg

Instructions

Instructions and steps: 

Step 1 Gently toss salmon with teriyaki, honey and ginger in a non-metallic bowl. Set aside.

Step 2 Cook noodles according to packet instructions. Drain and place into a large bowl.

Step 3 Spray a large frying pan with oil and cook snow peas, carrot and zucchini over medium heat for 2–3 minutes. Toss with noodles, sweet chilli and soy sauces, chilli, lime juice and zest.

Step 4 Preheat grill. Cook salmon for 4–5 minutes each side, until cooked. Rest, then roughly chop.Add salmon to noodle salad.

Variations

Make it gluten free: Use gluten-free varieties of teriyaki marinade, sweet chilli sauce and soy sauce.

HFG tip

This recipe is not suitable for those following a low-sodium diet.

About this recipe

Recipe by: 
Sarah Swain
First published: December 2010