Teriyaki salmon and mint rice
Ingredients (for 2 portions)
Directions (for 2 portions)
Prepare the rice according to instructions of the package. Drain in a colander, rinse with cold water and leave to drain well.
Cut the mint leaves into thin strips. Cut the salmon into pieces. Peel the onions and cut into wedges. Boil the peas in plenty of boiling water for 5 minutes and drain.
In the meantime, heat a wok on high heat. Add 1 tbs Conimex Wok Oil and stir-fry the onion for 2 minutes. Add the salmon and stir-fry gently for 3 minutes. Add the Conimex Wok Sauce Teriyaki and leave to simmer for 2 minutes.
Heat another wok or skillet. Add 1 tbs Conimex Wok Oil and stir-fry the rice, the peas and the Conimex Sambal Oelek for 3 minutes. Put the mint in the mix. Divide the mint rice and salmon between 2 plates.
For extra spice, serve some extra Conimex Sambal on the side with the teriyaki salmon and mint rice.
|Nutritional values||Per portion*|
|Energy (kcal)||789.0 kcal|
|- Saturated fat||4.0 g|
|- Unsaturated fat, of which:||450.7 g|
|Trans fats||0.0 g|
* 1 portion = 100 g