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Salmon with teriyaki chilli sauce

 
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Salmon with teriyaki chilli sauce

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Low fat
Course: Main
Favourite flavours: Seafood

Salmon with teriyaki chilli sauce
INGREDIENTS

1 tablespoon peanut oil
4 pieces salmon (fillets or cutlets or white fish)
1/3 cup (80ml) teriyaki marinade
2 tablespoons sweet chilli sauce
4 green onions (green shallots), sliced thinly
METHOD

Heat a large non-stick frying pan. Add oil and salmon, skin-side down. Cook until browned on both sides and cooked as desired. Salmon is best served a little rare in the centre. Remove salmon from pan; cover to keep warm.

Add marinade and chilli sauce to same pan; cook, stirring, until hot.

Drizzle salmon with sauce and top with green onions. Serve with coriander, steamed rice and snow peas, if desired.

Not suitable to freeze. Suitable to microwave.
 
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