Easy salmon teriyaki using left-over ingredients.
Total time: 40 minutes
200 g Salmon
¼ cup Teriyaki sauce (my last left-over sauce, if you don’t have it, don’t worry, you can make teriyaki sauce with the mixed sauce below)
2 garlic, sliced
2 garlic, chopped
2 cm ginger, thin sliced
½ cup water
Mixed sauce for the Salmon/vegetables
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
2 tbsp sake
- Marinate salmon (skin up), teriyaki sauce, chopped garlic, and chopped ginger for about 15 minutes
- Pre-heat a cooking pan on medium high with vegetable oil. Once it’s heated, place the salmon (without the marinate sauce, ginger and garlic). Cook each side for about 3-4 minutes until it’s cooked.
- Once all side of the salmon is cooked, turn the heat off. Pour the marinate sauce in, all the ginger and garlic. Set aside.
- Pre-heat a wok on medium high with vegetable oil. Once it’s heated, throw in chopped garlic. Stir until it’s fragrant and add in the carrots and broccoli, stir about 2-3 minutes. You can also do this at the same time as the salmon.
- Pour in the mixed sauce and water. Cover the wok for about 3-4 minutes until vegetables are done. The texture is not too soft, as I like to keep the crunchiness. But if you prefer softer version, feel free to cook the vegies a little longer.
- Ready to serve with or without steamed white rice.