TERIYAKI SALMON

• doses: 4

Ingredientes

2 tbsp vegetable oil

250g sugar snap peas

4 salmon fillets

Salt and black pepper

120mI teriyaki sauce

120ml water

1 tsp sriracha hot sauce

2 tsp lime juice

4 tbsp honey

2 tsp cornflour, mixed with I tsp water

1 tbsp sesame seeds

2 spring onions, chopped

To serve:

Noodles

Instruções

1 Heat one tablespoon of oil in a large pan over a medium-high heat. Cook the sugar snap peas for 2-3 minutes or until just slightly tender. Transfer to a plate and set aside.

2 Heat the remaining oil in the same pan over a medium-high heat. Season the salmon fillets with salt and pepper and cook skin side-up for 3-4 minutes.

3 Carefully flip over the salmon and cook for another 3-4 minutes or until cooked through. Transfer to the plate with the sugar snaps.

4 In a measuring jug, whisk together the teriyaki sauce, water, sriracha, lime juice and honey. Pour into the pan and bring to a boil over a medium-high heat. Add the cornflour slurry and cook for 1-2 minutes until the sauce has thickened. Return the salmon and sugar snaps to the pan and warm through for one minute.

5 Serve the salmon, sugar snaps and sauce over noodles, scattered with the sesame seeds and spring onions.