Teriyaki Salmon With Stir-Fried Greens | SLMan
Total Time: 25 Minutes


Serves 4


  • 4 x 150g skinless salmon fillets
  • 2tbsp teriyaki marinade
  • Cooking oil spray
  • 2tsp toasted sesame oil
  • 2 garlic cloves, crushed
  • 1 long red chilli, finely sliced
  • 350g tenderstem broccoli, halved
  • 300g pak choi, halved lengthways
  • 1tbsp reduced-salt soy sauce
  • Juice 1 lime
  • 2 x 250g pouches ready to heat brown rice


  1. Put the salmon in a shallow dish with the teriyaki marinade and turn to coat. Spray a large non-stick frying pan with oil and set over a medium-high heat. Add the teriyaki salmon fillets and cook for 2–4 min on each side or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm.
  2. Return the pan to a medium-high heat and add the sesame oil, garlic, chilli and tenderstem broccoli. Cook for 5 min. Add the pak choi and soy sauce, then cook for a further 3 min or until just tender. Stir in the lime juice.
  3. Meanwhile, heat the rice according to the pack instructions.
  4. Divide the rice, salmon and greens among 4 plates, then serve straightaway.

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