Continuing with Asian-style recipes, today I bring you a very easy-to-make dish that will surprise your guests with a tasty fusion of flavors. It can be cooked and served in a Le Creuset aluminum Shallow Casserole.
Ingredients for 4–5 people:
Salmon teriyaki:
500 g salmon, skinless and boneless
2 tablespoons teriyaki sauce
1 tablespoon olive oil
Stir-fried vegetables and noodles:
2 tablespoons olive oil
1 tablespoon sesame oil
50 g peeled and chopped ginger root
3 cloves garlic, very finely chopped
1 large onion, thinly sliced
1 red pepper, very finely diced
100 g mushrooms, sliced
200 g cabbage, finely shredded and blanched in hot water for 2 minutes
400 g cooked noodles 2 tablespoons soy sauce (Japanese)
1 tablespoon toasted sesame seeds
Preparation:
- Cut the salmon into four pieces on a plate and cover it with teriyaki sauce on the bottom and top. Cover the plate with plastic wrap and let it marinate in the fridge for 30 minutes. After 30 minutes, remove the excess teriyaki sauce and cook the salmon over medium heat. It should be crisp and well browned but still pink in the center. Leave the salmon on a plate uncovered so it stays crisp.
- Heat the olive and sesame oils over medium heat in the casserole. Add the onion, ginger, and chopped garlic and stir-fry for about 4 minutes. Add the peppers and mushrooms and stir-fry for about 2 minutes more. Add the blanched cabbage, the cooked noodles, the soy sauce, and the toasted sesame seeds and continue cooking until everything is hot.
- You can serve in the same casserole by breaking the salmon into pieces over the vegetables and noodles and taking it directly to the table.
