Recipe for teriyaki salmon stirfry

From fridge to plate in less than 30 minutes, a stir fry is a perfect dinner for those evenings when time is tight

One of my favourite dinners and the beauty of it is that it can be made with absolutely any vegetables you have in the fridge or cupboard and you can mix up the sauces according to your tastes – I don’t think I’ve ever made the same stir fry twice but it features on my menu most weeks for dinner with always enough for leftovers the next day.

I’ve been asked a few times about how I make my sauces so I thought I’d photograph Monday’s dinner this week to show you my base recipe and then at the bottom of the post, I’ll mention a few other variations I try.

Ingredients

This made 2 dinners and 2 lunches

Protein source: 2 salmon fillets
Vegetables: I used 1 bag of premade stir fry veg, sugar snap peas, babycorn, curly kale, red onion, sprouts and cauliflower
Stir fry sauce: 2 tbsp of soy sauce, 1/2 tsp of chilli powder, 1/2 tsp of ground ginger and a tsp of chopped garlic (I buy it frozen)
Salmon marinade: 1 tbsp of soy sauce and 1 tbsp of teriyaki marinade (I buy mine in Aldi
Carb source: 200g of basmati rice

Method

1

Chop the salmon into chunks and place on tin foil on a baking tray

Mix together 1 tbsp of soy sauce and 1 tbsp of teriyaki marinate.

Pour the marinade over the salmon and toss to coat evenly and set aside.

Pre-heat your oven to 190°C / gas mark 5.

2

Place a large frying pan or a large wok over a medium heat

Add 2 tbsp of soy sauce, the garlic, the ginger and the chilli powder

Heat until the soy sauce starts to gently bubble

3

Slice up your veg and add into the pan, giving it a good stir.

I add my veg in a kind of order – the ones like the baby corn and sugar snap peas first as they take longer to cook with the bag of pre made veg and the kale last.

I add loads of veg as 1) I like to make enough for leftovers and 2) it does shrink down a bit whilst cooking.

Leave to simmer for about 10-15 mins giving it a good mix every now and again.

4

Meanwhile, put the rice on

Everyone seems to have their own way of cooking rice, for me, I do the following:

– measure out the rice (I used 200g of basmati to make 4 portions)
– rinse in a sieve under cold water
– add double the amount of water plus 50ml so I added 450ml of water
– cover and heat on a low heat until little holes appear at the top of the rice
– turn off the heat but leave with the lid on for another 5 mins
– take the lid off and give it a good stir to fluff it up a bit

5

Put the marinated salmon in the pre-heated oven for 10 minutes

Remove from the oven and then place under the grill for another 5 minutes to crisp up the tops (this step is optional!)

If there’s any marinade left in the foil, I pour that into the stir fry veg.

6

Add the cooked rice into the pan with the vegetables, give it all a good stir, you can add more soy sauce at this stage if you wish

7

Serve!

I add the vegetables and rice first, top with the salmon and then sliced spring onions, chopped fresh chilli and coriander.

Other variations

The beauty of a stir fry is that there are no rules! You can adapt to whatever you have in and change it up every time for different tastes.

Proteins

Chicken
Steak
Tofu
Pork
Prawns

I also have a bag of frozen edamame beans and throw in a handful of those too

Vegetables

I’m of the opinion that ‘more is more’ when it comes to vegetables and will literally throw anything in there!
– Grated carrots, sliced cabbage, peppers, mushrooms, leeks, grated courgette, beansprouts, broccoli, cauliflower, onions, kale, Brussel spouts – literally whatever I have in, gets sliced up and thrown in! I do sometimes buy the bags of premade stuff but I always add in my own extras, it’s a great meal for the end of the week when you have bits of stuff left over and needing using up!

Carbs

I’m a big lover of rice so more often than not, that’s what I use with my stir fries but noodles are also a fab option.

Sauces and marinades

This is where you can get really inventive and adapt to your tastes. I would always say a good healthy staple as your base is soy sauce and then add spices accordingly.

Other variants that I have often include:
– a splash of fish sauce
– a splash of lime juice
– lemongrass
– chinese 5 spice
I always add chilli (we like our food with a bit of a kick!), garlic and ginger – its completely up to you and your tastes.

Following on from last week's blog post, Keeping It Simple, a stir fry is a brilliant meal for the whole family to enjoy without having to put a huge amount of effort in!

Click here to read last week’s blog https://mealplansmadeeasy.co.uk/keepitsimple/

So, if you do have any stir fries this week, tag me in any posts on social media or let me know what your faves are! Hope you enjoy.

This week, I've launched my free Facebook Support group to provide tips, strategies and motivation - if you've not yet joined, I'd love to see you there.