Taiwanese Beef Noodle Soup
Beef noodle soup is to Taiwan what liver dumpling soup is to Vienna: a ubiquitous, delicious...
Salmon Teriyaki on a Bed of Vegetables
We present a delicious recipe from Herbeus Greens, which uses sustainable vertically farmed coriander to make this recipe.
| Ingredients (2 servings) | ||
|---|---|---|
| 2 | salmon fillets | |
| 3 | tablespoon(s) | teriyaki sauce |
| 2 | tablespoon(s) | sesame oil |
| 1 | tablespoon(s) | sesame seeds |
| 4 | tablespoon(s) | water |
| 1 | zucchini | |
| 75 | g | sugar snap peas |
| 75 | g | frozen peas |
| 1 | tablespoon(s) | soy sauce |
| 1 | handful | fresh coriander |
- Place the salmon fillets in a dish and pour over the teriyaki sauce, sesame oil and sesame seeds and leave to rest in the fridge for 30 minutes, covered in kitchen foil.
- Cut the courgettes into slices and heat 1 tbsp sesame oil in a frying pan, when hot add the courgettes, sugar snap peas and frozen peas and sauté for 2 minutes.
- After 2 minutes, deglaze the pan with water and add the salmon fillets coating in the teriyaki mixture, season with soy sauce.
- Simmer for 2 minutes, then place under the grill for 6 to 8 minutes until the salmon is cooked through.
- Serve with the freshly chopped coriander scattered over the top. You'll be the talk of the party with this!
