Salmon Teriyaki on Leek Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g salmon fillet (s) skinless, cut into 4 slices
- 4 tablespoon soy sauce
- 4 tablespoon tomato ketchup
- 2 teaspoons rice vinegar
- 2 tablespoon sugar, brown
- 2 clove (s) garlic, finely diced
- 8 tablespoon peanut oil
- 800 g leek, cut into rins
- 2 chilli pepper (s), red, halved lengthways, pitted, cut into fine strips
Print Recipe
Pin Recipe Instructions
- Place the salmon fillets in a non-metal bowl. Mix the soy sauce, ketchup, rice vinegar, sugar and garlic together. Turn the salmon in this marinade and marinate for at least 30 minutes.
- Then heat 4 tablespoons of oil in a preheated wok and stir-fry the leek rings over medium heat for about 10 minutes. Fish the vegetables out of the pan with a skimmer and distribute them on preheated plates. Add the remaining oil to the wok, add the salmon, marinade and chilli strips to the wok and fry for 4 minutes. Distribute immediately on the leek rings and serve.
- Rice is ideal as a side dish.
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