This teriyaki salmon is served with black rice noodles, broccoli and edamame for a satisfying dinner that’s ready in 30 minutes.
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Cook the noodles in a large saucepan of boiling water following packet directions, adding the baby broccoli and edamame for the last 1 min of cooking. Refresh under cold water. Drain well.
Whisk the mirin, oil and remaining teriyaki sauce in a small bowl. Place noodle mixture and carrot in a large bowl. Drizzle with mirin mixture and toss to combine. Divide among serving plates. Top with salmon to serve.
Serve with spring onion curls and toasted sesame seeds
Keep the skin on: To get the most nutrients from your salmon, don’t remove the skin. It’s rich in flavour and a good source of omega-3.
This teriyaki salmon is served with black rice noodles, broccoli and edamame for a satisfying dinner that’s ready in 30 minutes.
Cook the noodles in a large saucepan of boiling water following packet directions, adding the baby broccoli and edamame for the last 1 min of cooking. Refresh under cold water. Drain well.
Whisk the mirin, oil and remaining teriyaki sauce in a small bowl. Place noodle mixture and carrot in a large bowl. Drizzle with mirin mixture and toss to combine. Divide among serving plates. Top with salmon to serve.