Description
This teriyaki salmon with noodles and vegetables is sweet, savory and ready in about 30 minutes! An easy, fresh and flavorful weeknight meal.
Ingredients
Scale
- 1.5 lbs salmon, cut into cubes (skin removed)
- 3 tablespoons avocado oil
- 1 red pepper, julienned
- 3 cups broccolini
- 1/2 cup green onions, sliced
- 8.8 oz thin rice noodles
- optional: sesame seeds for garnish
Teriyaki Sauce:
- 3 tablespoons honey
- 6 tablespoons tamari sauce
- 2 tablespoons rice vinegar
- 3 garlic clove, minced
- 2 teaspoon fresh ginger, minced
- 2 teaspoons toasted sesame oil
- 1 teaspoon sriracha
- 1/2 tablespoon corn starch (optional if you want thicker sauce, but I didn’t end up using it)
Instructions
- To a small bowl add, honey, tamari sauce, rice vinegar, garlic, ginger, and toasted sesame oil. Whisk together.
- Add salmon filets to large ziplock bag or large bowl. Pour 3 tablespoons of the marinade mixture over the salmon give it a gentle toss to coat the salmon and allow the salmon to marinate for 5-10 minutes.
- Bring a large pot of water to a bowl. Add rice noodles in a cook for 1-2 minutes. Immediately remove. Drain with cold water.
- Heat a large skillet to medium high heat. Add 2 tablespoons of avocado oil to the pan along with cubes salmon. Cook for 2-3 minutes per side until you have a nice browning on the salmon. Remove from the pan and let rest on a plate.
- Add another tablespoon of avocado oil to the pan along with the red pepper, 1/4 cup green onion, and broccolini. Saute for 3-4 minutes, stirring throughout, until the broccolini becomes bright green.
- Add the cooked and drained noodles to the pan with vegetables. Reduce heat to low. Pour the remaining teriyaki sauce over the noodles and gently toss to coat the noodles with the sauce. Remove from heat.
- Add salmon back to the pan. Garnish with green onions and sesame seeds. Serve.
Notes
** Note: if you want a thicker sauce. Add the cornstarch to the remaining teriyaki sauce and whisk together before you pour the sauce of the noodles.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 458
- Sugar: 10 g
- Sodium: 2080 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 60 mg
