SALMON LOG RECIPES

TERIYAKI SALMON NOODLES | SAINSBURY'S RECIPES

Teriyaki salmon noodles | Sainsbury's Recipes image

Succulent salmon fillets cooked with sweet and sticky stir-fry vegetables and noodles in just 20 minutes

Provided by Sainsbury's

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

sunflower oil
boneless salmon fillets
nests of medium egg noodles
mixed pepper stir-fry vegetables
frozen petits pois
bunch spring onions, washed, trimmed and sliced diagonally
cloves garlic, thinly sliced
teriyaki and ginger stir-fry sauce
light soy sauce
lime, cut into wedges

Steps:

Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.

Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.

Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.

Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.

Nutrition Facts : Calories 383 calories, FatContent 16.4 grams, SaturatedFatContent 2.9 grams, SugarContent 11.7 grams, SodiumContent 1100.0 milligrams salt, CarbohydrateContent 33.6 grams, FiberContent 2.3 grams, ProteinContent 24.1 grams

TERIYAKI SALMON NOODLES | SAINSBURY'S RECIPES

Teriyaki salmon noodles | Sainsbury's Recipes image

Succulent salmon fillets cooked with sweet and sticky stir-fry vegetables and noodles in just 20 minutes

Provided by Sainsbury's

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

sunflower oil
boneless salmon fillets
nests of medium egg noodles
mixed pepper stir-fry vegetables
frozen petits pois
bunch spring onions, washed, trimmed and sliced diagonally
cloves garlic, thinly sliced
teriyaki and ginger stir-fry sauce
light soy sauce
lime, cut into wedges

Steps:

Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.

Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.

Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.

Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.

More about "salmon log recipes"

EASY SALMON PIE | SAINSBURY'S RECIPES

There's no peeling or mashing required for this 20-minute salmon and potato dish.
From recipes.sainsburys.co.uk
Total Time 20 minutes
Calories 767 calories per serving

Preheat the oven to 200ºC, 180ºC fan, gas mark 6. Line a baking tray with baking parchment and arrange the salmon fillets on top - If you're using the frozen salmon, defrost and pat dry with kitchen paper before adding the potato

Mix the soft cheese and the chopped chives together in a small bowl, then spread the mixture over the top of the salmon fillets.

In a separate bowl, loosen the mashed potato with a fork, then spoon onto the salmon fillets. Brush with the melted butter.

Bake for 12-15 minutes until the salmon is cooked through and the potato is crispy on top.

Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes. Drain and serve with the salmon and rocket.

See details

TERIYAKI SALMON NOODLES | SAINSBURY'S RECIPES

Succulent salmon fillets cooked with sweet and sticky stir-fry vegetables and noodles in just 20 minutes
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Asian
Calories 383 calories per serving

Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.

Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.

Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.

Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.

See details

EASY SALMON PIE | SAINSBURY'S RECIPES

There's no peeling or mashing required for this 20-minute salmon and potato dish.
From recipes.sainsburys.co.uk
Total Time 20 minutes
Calories 767 calories per serving

Preheat the oven to 200ºC, 180ºC fan, gas mark 6. Line a baking tray with baking parchment and arrange the salmon fillets on top - If you're using the frozen salmon, defrost and pat dry with kitchen paper before adding the potato

Mix the soft cheese and the chopped chives together in a small bowl, then spread the mixture over the top of the salmon fillets.

In a separate bowl, loosen the mashed potato with a fork, then spoon onto the salmon fillets. Brush with the melted butter.

Bake for 12-15 minutes until the salmon is cooked through and the potato is crispy on top.

Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes. Drain and serve with the salmon and rocket.

See details

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