Tamari glazed salmon

Total time 50 mins
35 mins preparation time
15 mins marinating time

These easy and delicious salmon fillets with a tamari glaze are perfect for gluten free diets. With great flavours and stir fried vegetables.

Ingredients

4 portion(s)

Ingredients for the salmon:

2 tbsp
rice vinegar
1 tsp
grated fresh ginger
2 tsp
chilli sauce
4 
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
Nutritional facts (per portion): 1774 kJ  /  424 kcal
24.9 g Fat
34.8 g Protein
5.4 g Carbohydrates

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Recipe-ID: 114

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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