Fast braised cucumber wok with Teriyaki salmon

Name: Fast braised cucumber wok with Teriyaki salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Salmon fillet; 100 ml Teriyaki sauce; 100 ml Teriyaki sauce; 800 g Gherkins; 200 g Mini-Pak-Choi; 1 red chilli pepper; 4 TABLESPOONS Oil; 2 TABLESPOONS Sesame; 7-10 Tbsp salt, pepper; 5 Stem/s Coriander

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Short and spicy frying, that also works great! Cooked in the wok, the cucumber vegetables are refined with Teriyaki sauce, a ready-made mixture of sweet soy sauce and rice wine

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Salmon fillet
100 ml Teriyaki sauce
100 ml Teriyaki sauce
800 g Gherkins
200 g Mini-Pak-Choi
1 red chilli pepper
4 TABLESPOONS Oil
2 TABLESPOONS Sesame
7-10 Tbsp salt, pepper
5 Stem/s Coriander

Directions

1
For the fish, rinse the salmon, dab dry and cut into slices about 1 1⁄2 cm thick. Sprinkle with 100 ml Teriyaki sauce and set aside.
2
Peel the cucumbers, halve them lengthwise and remove the seeds. Depending on the size, halve the cucumber halves again lengthwise, then cut into slices. Clean and wash Pak Choi. Clean chili, cut lengthwise, remove seeds and wash. Finely chop the pod.
3
Heat 2 tablespoons of oil in a wok or large frying pan. Fry the salmon on each side for about 2 minutes. Take out.
4
Heat 2 tablespoons of oil in the frying fat. Fry the cucumbers for about 5 minutes. Fry chilli, pak choi and sesame briefly. Deglaze with 100 ml Teriyaki sauce and simmer for 3-4 minutes. Season to taste with salt and pepper.
5
Wash the coriander, remove the leaves. Add salmon and coriander to the cucumbers. Rice tastes good with them.