Teriyaki salmon with sesame greens

Teriyaki salmon with sesame greens


Serves 4


  • 3/4 cup (180ml) soy sauce
  • 3/4 cup (180ml)  mirin
  • 1 1/2 tbsp sugar
  • 1/2 tsp sesame oil
  • 4 salmon fillets (approx 150g each)
  • 1 tbsp peanut oil
  • 1 clove garlic, thinly sliced
  • 3 medium zucchini, sliced
  • 200g snow peas
  • 120g baby spinach
  • 4 shallots, sliced
  • 2 tsp sesame seeds, toasted


Combine soy, mirin, sugar and sesame oil in a bowl. Brush a little onto each salmon fillet. Heat half of the peanut oil in a frypan over medium heat and cook salmon for 2-3 minutes each side or until done to your liking. Remove from frypan and keep warm.

In a small saucepan, heat soy and mirin marinade and allow to simmer for 5 minutes until it has reduced by half.

Wipe out frypan then heat remaining peanut oil over medium heat. Saute garlic and zucchini for 3 minutes, stirring constantly. Add snow peas and cook for a further 2 minutes. Add spinach, shallots and sesame seeds and a couple of tablespoons of reduced marinade, and toss until spinach has just wilted.

Drizzle vegetables with a little extra sesame oil and serve with the salmon and remaining reduced marinade on the side for dipping.

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Serving Suggestions


  • Most types of green vegetables would work well in this recipe. Try broccoli, bok choy or beans.
  • Serve with steamed rice for a heartier meal.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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