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Teriyaki salmon with quick-pickled vegetable salad

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Whip up this easy teriyaki salmon one night this week. Serve with a quick pickled vegetable salad to balance the lovely richness.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + 10 mins marinating time
Teriyaki Salmon with Quick-Pickled Vegetable Salad

Ingredients

  • 250g Coles Teriyaki Marinade
  • 4 Coles Deli Salmon Portions Skin On
  • 1 carrot, peeled, cut into long matchsticks
  • 3 Lebanese cucumbers, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp caster sugar
  • Toasted sesame seeds, to serve
  • Pickled ginger, to serve

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Method

  1. Step 1

    Place the marinade and salmon in a shallow ceramic dish. Turn to coat. Place in the fridge for 10 mins to develop the flavours.
  2. Step 2

    Preheat oven to 180°C. Line a large baking tray with baking paper. Place salmon on the lined tray and bake for 20 mins or until cooked through.
  3. Step 3

    Meanwhile, combine the carrot, cucumber, spring onion, vinegar, oil and sugar in a bowl. Toss to combine.
  4. Step 4

    Divide the salad among serving plates. Top with salmon. Sprinkle with sesame seeds and serve with pickled ginger.

Teriyaki salmon with quick-pickled vegetable salad

Teriyaki salmon with quick-pickled vegetable salad
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + 10 mins marinating time
Ingredients
  • 250g Coles Teriyaki Marinade
  • 4 Coles Deli Salmon Portions Skin On
  • 1 carrot, peeled, cut into long matchsticks
  • 3 Lebanese cucumbers, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp caster sugar
  • Toasted sesame seeds, to serve
  • Pickled ginger, to serve
    Description

    Whip up this easy teriyaki salmon one night this week. Serve with a quick pickled vegetable salad to balance the lovely richness.

    Method
    1. Step 1

      Place the marinade and salmon in a shallow ceramic dish. Turn to coat. Place in the fridge for 10 mins to develop the flavours.
    2. Step 2

      Preheat oven to 180°C. Line a large baking tray with baking paper. Place salmon on the lined tray and bake for 20 mins or until cooked through.
    3. Step 3

      Meanwhile, combine the carrot, cucumber, spring onion, vinegar, oil and sugar in a bowl. Toss to combine.
    4. Step 4

      Divide the salad among serving plates. Top with salmon. Sprinkle with sesame seeds and serve with pickled ginger.