One thing we are not short of over here in Berlin is Asian food. The great thing about Asian food is that it can be easy to make and healthy to eat. What more could you ask for in a Wednesday night supper?
My salmon teriyaki with some stir-fried vegetables is a favourite weekday meal of mine. It also looks like Spring is in full swing which means that this meal is perfect one for a sunny evening. As it only takes 25 minutes to make you don’t have to stand over a load of pans and can instead enjoy some of the after work sunshine.
Happy Wednesday! x
Ingredients: serves 2
For the salmon Teriyaki :
2 salmon fillets
1 tbpsn sesame seeds
1 tbpsn dark soy sauce
juice of half a lime
half a lemon (cut into slices)
For the stir-fried vegetables:
1 red pepper (roughly sliced)
1 green pepper (roughly sliced)
handful of beansprouts
1 red onion (cut into thin slices)
handul of mushrooms (roughly chopped)
Juice of 1 lime
2 tbspn dark soy sauce
1 tspn thai red curry paste
handful of fine green beans
Lime wedges and basmati rice to serve on the side.
Preheat the oven to gas mark 5/ 190 degrees celsius.For the salmon teriyaki : In a small bowl mix the soy sauce, a small amount of fresh coriander and lime juice. Coat the salmon fillets in the sauce and place in an oven dish with the lemon slices. Scatter some sesame seeds on top of the salmon and place in the oven for around 20 minutes.
For the stir fry vegetables: Heat 1 tbspn olive oil in a large frying pan/ wok. Add the onions and a pinch of salt. Then add the red paste and soy sauce. Cook on a gentle heat for around 2 minutes.
Add the rest of the vegetables to the pan and mix well. Turn up the heat to a medium heat and cook for around 6- 7 minutes.
Plate up the salmon and add the stir fry vegetables on the side. Garnish with plenty of fresh coriander and some lime wedges.
I also add a small amount of basmati rice on the side.