ingredients

for the dish

1 tbsp vegetable oil

250g salmon fillet, cut into 2 inch chunks

2 mixed peppers, thinly sliced 

1 tbsp shichimi 

1 nob of ginger, minced

150g edamame beans

½  lime

1 wagamama teriyaki sauce

90g baby leaf salad

½ bunch coriander

teriyaki salmon salad

a healthy + quick-to-make staple. with crunchy + fresh salad served with sticky teriyaki salmon, peppers + edamame. garnished with zingy fresh lime and coriander, this bowl is balanced and fresh, perfect for your midweek meal

serves
2
prep time
5 mins
cook time
20 mins

how to make teriyaki salmon salad

ingredients

for the dish

1 tbsp vegetable oil

250g salmon fillet, cut into 2 inch chunks

2 mixed peppers, thinly sliced 

1 tbsp shichimi 

1 nob of ginger, minced

150g edamame beans

½  lime

1 wagamama teriyaki sauce

90g baby leaf salad

½ bunch coriander

instructions

step one

make the salad

  1. heat the oil in a large frying pan over a medium heat, then add in your salmon chunks and sprinkle them with the shichimi 

  2. stir fry for 5 minutes, then add in your minced ginger, peppers + edamame, and toss together 

  3. continue to stir fry until the salmon is cooked through and the veg are soft on the outside but have retained a bit of crunch

  4. sprinkle over some lime juice, then add in your teriyaki sauce

  5. plate up your baby leaf mixture, then top with the cooked salmon + veggies. garnish with extra lime and some coriander