Good Afternoon foodies, how’s everything going back at work, uni and school? Hope everything is well and you are being productive and most importantly eating right. Talking about eating right, I have a recipe that you will all need, with all the hard work and busy lifestyle most of you live. I know how it feels to come home late from a hectic day and there’s nothing to eat, just a few bits and bobs, you’re tempted to order Dominos oo no! Chinese mmm but KFC though. The Uber Eats app is waiting to be downloaded again after the last time you decided to treat yourself and regretted it … yup, yesterday. But don’t you fear Shanice Eats is here and she’s got a recipe that will satisfy your cravings, cut the bloat and make you feel so good after!
Teriyaki salmon and a pumpkin seed rice noodle salad anyone? Trust me it’s to die for. I love Salmon when it’s cooked right, it’s so buttery, it just melts in your mouth, combined with these awesome flavours, you won’t regret not ordering a takeaway.
Cooking Time: 30 minutes
- Fresh salmon ( my fav is from M&S it’s a pack of 7 in separate poaches, no skin and bones 😱)
- Amoy rice noodles, or any ready to cook rice noodles
- DE NIGRIS 1889 Glaze sweet fig with balsamic vinegar of Modena
- Teriyaki sauce (homemade, if in a rush use Lee Kum Kee brand)
- Lazy garlic
- Lazy ginger
- 1 tablespoon of Flora vegan spread
- 1/2 of fish stock cube
- Lemon slices
- Ginger powder
- Sesame seeds
- Pumpkin seeds
- Beans sprouts
- Sugar snap peas
- Peeled carrots
- 1/4 Red pepper
- 1 spring onion
- Heat a frying pan with flora vegan butter and dissolve half a fish stock cube into the butter.
- Once the pan is hot, and the butter is sizzling, gently add the salmon fillets away from you or the oil will spit and burn you.
- Drizzle a tiny bit of honey, enough teriyaki sauce to cover the salmon, a bit of DE NIGRIS sweet fig sauce, and half a teaspoon of lazy garlic. Then add three small pieces of lazy ginger. Sometimes ginger can take over all the other flavours, that’s not what we want in this dish. Once it’s cooked place it to one side and cover the pan with foil.
- Next, heat another frying pan, with some oil, preferably olive oil and two thin lemon slices. When the pan is hot add the carrots, bean sprouts, sugar snap peas, pepper and spring onion to the pan. Use a teaspoon of the teriyaki sauce from the salmon to season the veg, a pinch of ginger powder, and a generous sprinkle of Aromat.
- Lastly, add the rice noodles and mix it into the seasoned veg, add a sprinkle of pumpkin seeds and serve the noodles cold, or hot alongside the warm buttery salmon. Garnish the salmon with chives and sesame seeds.
- And it’s ready to eat!
Hope you enjoy this recipe, do try it out and tag my Instagram page @shanice_eats for a feature.
See you very soon!