
Tamari glazed salmon

Ingredients for 4 portion(s)
Ingredients for the salmon
- 2 tbsp rice vinegar
- 2 tbsp Kikkoman Tamari gluten-free soy sauce
- 1 tsp. grated fresh ginger
- 2 tsp. chilli sauce
- 4 x 150 g salmon fillets, skinned
- 1 tsp. groundnut oil
Ingredients for the stir-fried vegetables
- 2 tbsp. groundnut oil
- 150 g tenderstem broccoli florets
- 1 red pepper, deseeded and thinly sliced
- 175 g beansprouts
- 115 ml fish stock
Preparation
Mix together the rice vinegar, Kikkoman Tamari Gluten-free soy sauce, ginger and chilli sauce. Place the salmon fillets in a shallow dish and pour over the soy sauce mixture. Set aside for 15 minutes or longer.
Heat a ridged grill pan or heavy frying pan and lightly grease with the oil. Add the fish to the pan and cook for about 5 minutes, turning the fillet over once.
While the salmon is cooking, stir-fry the vegetables. Heat the oil in a wok or frying pan, add the tenderstem broccoli and red pepper and stir-fry for 5 minutes.
Add the bean sprouts and any marinade left in the salmon dish and stir-fry for a further 2-3 minutes or until the vegetables are just tender.
When the salmon is cooked, remove the fillets from the pan and keep warm. Add the fish stock to the pan the salmon was cooked in and let the stock bubble for 1 minute, scraping the pan with a spoon to incorporate any cooking juices.
Serve the salmon accompanied with the vegetables and the pan juices drizzled over.
Tip
As well as the vegetables, you could serve boiled rice, rice noodles or mashed sweet potato with the salmon.
Used products in this recipe
Ingredients for 4 portion(s)
Ingredients for the salmon
- 2 tbsp rice vinegar
- 2 tbsp Kikkoman Tamari gluten-free soy sauce
- 1 tsp. grated fresh ginger
- 2 tsp. chilli sauce
- 4 x 150 g salmon fillets, skinned
- 1 tsp. groundnut oil
Ingredients for the stir-fried vegetables
- 2 tbsp. groundnut oil
- 150 g tenderstem broccoli florets
- 1 red pepper, deseeded and thinly sliced
- 175 g beansprouts
- 115 ml fish stock