Salmon Teriyaki on Leek Vegetables

Summary

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

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Instructions

1. 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.
2. 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.
3. Rice is ideal as a side dish.