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Learn how to make your own Teriyaki Marinade for Salmon, Chicken or Aubergine and serve with delicious vegetable noodles. A family favourite in our house. Recipe courtesy of Food Network Kitchen.

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Composition Baked teriyaki salmon with stir fried vegetables and fried rice:

1. Get for Salmon marinade
2. Give 2 Salmon fillets
3. Take 50 ml of soya sauce
4. Get 50 ml of mirin
5. Need 2 tbsp of honey
6. Give 1 tsp garlic paste
7. Get 1/2 tsp for ginger paste
8. Take 1 Salt and pepper to season
9. Give for vegetables
10. Provide 1 bunch for kale
11. Require 2 medium for carrots (diced)
12. Require 1 small for onion (diced)
13. You need 6 for mushrooms (cubed)
14. Need 1 of pepper (diced)
15. Give 1 dash for sesame oil
16. Prepare 1 dash of lemon juice
17. Give 2 tbsp of oil
18. Get 1 pepper for seasoning
19. Need - Fried rice
20. Need 1 cup for Cold cooked long grained rice
21. Take 2 tbsp for oil
22. Provide 1 tbsp miso paste
23. Provide 2 tbsp - Hot water
24. Prepare 1 of egg

Mix together Wattie's WOK Creations Teriyaki Stir-Fry Sauce, orange juice and ginger. Place each of the salmon fillets on a separate sheet of foil and To serve lift the salmon carefully off the foil onto a bed of cooked rice. Push all of the cooked vegetables to the side of the pan. Beat the eggs and pour into the cleared half of the pan.

Baked teriyaki salmon with stir fried vegetables and fried rice process:

1. Mix the salmon marinade in a bowl and add the salmon fillets.
2. Marinade the salmon at room temperature for at least 30 minutes.
3. Preheat oven to 300°F (fan)
4. Place salmon fillets in kitchen foil on a roasting tin and loosely seal the edges (leave some edges open).
5. Place the salmon in the oven for 20 minutes (depending on size of fillets).
6. Whilst salmon is in the oven add oil to a pan until hot and fry the vegetables together until soft but still has a crunch.
7. Add lemon juice stir the vegetables and turn off the heat.
8. Add oil to another pan and add the cold rice and fry until the rice has softened.
9. Mix the miso paste in hot water until dissolved and pour the paste into the rice. Mix the paste into the rice until even.
10. Add the egg to the rice. Fry until cooked and evenly distributed.
11. In the last 5 minutes before the salmon is ready turn the heat back on and add the kale in the stir fry and add the sesame oil.
12. Fry the kale until it has softened but still has a crunch. Add pepper to season.
13. Serve the salmon, vegetables and rice together.

Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up. Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Baked Mushroom Risotto with Caramelized Onions. This comforting risotto skips the usual endless stirring.

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