Lately, hubby has been suggesting we diversify our meals and try new options beyond rice. So, I decided to explore some exciting new recipes! Today, I whipped up a dish featuring salmon with homemade teriyaki sauce, paired with wok vegetables and egg noodles.
I was a bit apprehensive about how the sauce would turn out, fearing it might taste too different from what we're used to since Asian cuisine isn't something I often cook. But I felt compelled to give it a shot, and to my surprise, it turned out wonderfully. What's even better is that my toddler enjoyed it just as much, which was a pleasant surprise!
With this success, I'm feeling inspired to explore more dishes from Asian cuisine. While we typically enjoy Asian food when dining out, I'm excited to bring those flavours into our home-cooked meals as well.
3-4 pieces of salmon
Egg noodles cooked according to package instructions
500 grams pack of frozen wok vegetables
sesame seeds
1/2 dl soy sauce
1 tsp sweet chilli sauce
3 tbsp brown sugar
1 tsp garlic powder
1 tsp ginger powder
1 tsp curry powder
A few tbsp oil
2 tsp cornstarch
1 tsp sesame oil
Method:
1. Begin by sautéing the frozen wok vegetables in a deep pan with a few tablespoons of oil over high heat. Add 1 tsp sweet chili sauce and curry powder. Once golden brown, set aside.
2. Prepare the teriyaki sauce by combining soy sauce, 1 tsp sweet chili sauce, brown sugar, ginger, and garlic powder in a saucepan over medium heat. Stir well and add cornstarch to thicken. Taste and adjust seasoning as needed. Finally, add sesame oil and sesame seeds.
3. Brush half of the teriyaki sauce onto the salmon pieces. Bake them in the oven at 200 degrees Celsius until golden brown, about 20-30 minutes.
4. Once the salmon is cooked, assemble the dish. Start with a bed of noodles, followed by the wok vegetables, and top with a piece of salmon. Brush more teriyaki sauce over the salmon before serving.
Enjoy!
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