Stir-fried teriyaki salmon
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Teriyaki Salmon Stir-Fry - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of skinless salmon fillet, diced into 4 cm cubes
- 300 g of sliced mushrooms
- 1 head broccoli, separated into florets (boil for 2 minutes and cool in ice water)
- 1/4 cup teriyaki sauce
- 2 tsp. sesame oil
- 1 tbsp finely chopped fresh ginger
- 1 finely chopped clove of garlic
- 1 tbsp. vegetable oil
- 1 tbsp. sesame seeds
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Cooking the dish according to the recipe:
- In a glass baking dish, combine the teriyaki sauce, sesame oil, ginger, and garlic. Add the salmon cubes and toss. Let sit for 10 minutes. In a large skillet or wok, heat the oil until it begins to smoke.
- Add the mushrooms and stir to quickly brown them. Add the fish and continue stirring and frying for another minute. Add the cooked broccoli and stir. Pour in the remaining salmon marinade and sprinkle with sesame seeds. Serve immediately with rice.
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