🍽️ Teriyaki Salmon with Peanuts, Sugar Snap Peas, and Rice Noodles

Name: Teriyaki Salmon with Peanuts, Sugar Snap Peas, and Rice Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pieces fresh salmon fillet (with skin, approx. 150 g each); 8 tbsp teriyaki sauce (from the Asian store); 2 tbsp white sesame seeds; 2 tsp ginger powder; 2 tsp cornstarch; salt; 1 tbsp neutral vegetable oil (for frying); 250 g fresh snow peas; 300 g Asian rice ribbon noodles (5 mm wide); salt; 4 tbsp toasted sesame oil; 1 tbsp freshly chopped chili peppers; 100 g roasted, salted peanuts; 1 –2 lime (juice); 2 tbsp freshly chopped cilantro leaves; 1 lime (quartered)

924 kcal · 30 min · 4 servings

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Ingredients

4 pieces fresh salmon fillet (with skin, approx. 150 g each)
8 tbsp teriyaki sauce (from the Asian store)
2 tbsp white sesame seeds
2 tsp ginger powder
2 tsp cornstarch
salt
1 tbsp neutral vegetable oil (for frying)
250 g fresh snow peas
300 g Asian rice ribbon noodles (5 mm wide)
salt
4 tbsp toasted sesame oil
1 tbsp freshly chopped chili peppers
100 g roasted, salted peanuts
1 –2 lime (juice)
2 tbsp freshly chopped cilantro leaves
1 lime (quartered)

Instructions

1. Clean the salmon fillets for the teriyaki dish, remove any bones, and pat them thoroughly dry.
2. In a bowl, mix the teriyaki sauce, sesame seeds, ginger powder, cornstarch, and a pinch of salt. Place the salmon fillets in the mixture and rub them well with the marinade. Then let them marinate for 20 minutes.
3. Just before serving, heat the vegetable oil in a non-stick pan. Sear the marinated salmon skin-side down for 3–4 minutes. Then remove the pan from the heat, flip the salmon, and let it rest briefly to keep it tender and juicy inside.
4. For the snow pea and peanut noodles, bring a large pot of water to a boil.
5. Rinse the snow peas thoroughly, trim the ends with a sharp knife, and remove the strings. Then slice the snow peas lengthwise into strips.
6. Add the rice noodles to the boiling water, salt lightly, and cook al dente according to the package instructions. Caution: Rice noodles can become mushy quickly.
7. While the rice noodles are cooking, heat the sesame oil in a non-stick pan. Sauté the snow pea strips over high heat for 1–2 minutes, tossing them to keep them crisp. Then add the chopped chili and peanuts.
8. Drain the cooked rice noodles, let them drain briefly, and add them hot to the pan. Toss everything well immediately. Season with plenty of freshly squeezed lime juice and finally fold in the fresh cilantro before serving.
9. To serve, plate the snow pea and peanut noodles on four plates. Place one piece of teriyaki salmon on each and garnish with a lime wedge.

Nutrition per serving

kcal: 924
Protein: 46 g · Fett/Fat: 47 g · Carbs: 78 g