Sticky Plant Salmon Skewers

2
persons
20
minutes

Ingredients

Salmon skewers:

  • 2 Vivera Plant Salmon fillets, chopped into bitesize pieces
  • 3 tbsp vegan teriyaki sauce

Pack choi noodle salad:

  • 2 heads of pak choi, washed and sliced lengthways
  • 125g rice noodles, cooked according to pack instructions
  • 1 red chilli, finely sliced
  • Large handful coriander leaves, chopped
  • 3 spring onions, finely sliced
  • 100g cherry tomatoes, halved
  • 1 tbsp toasted sesame seeds

Dressing:

  • 1 clove garlic, minced
  • ½ lime, zest and juice
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
Preparation
  1. If using wooden skewers, soak in water for about an hour before using. This will stop them burning during the cooking process.
  2. Preheat oven to 200˚c.
  3. Mix the cubes of salmon with the teriyaki sauce in a bowl, and thread onto the pre-soaked skewers. Place on a lined baking tray and in the oven for about 20 minutes, turning once halfway through.
  4. Bring a large saucepan of water to the boil. Add the pak choi and cook for 1 minute, until just softening. Drain and leave to one side.
  5. Add the dressing ingredients to a large bowl and mix well.
  6. Add in the cooked noodles, along with the red chilli, coriander leaves, chopped spring onions, halved tomatoes and the blanched pak choi. Mix well.
  7. Serve the skewers on a bed of the noodle salad, and sprinkle with toasted sesame seeds.

enjoy your meal!

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    Plant-Based Salmon Fillet

    Usp Leaf
    High in protein
    Usp Leaf
    Source of fibre
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    With added iron and vitamin B12
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    High in omega-3 fatty acids
    Heat oil in a pan. Pan fry at medium heat for at least 8 minutes stirring regularly.
    Heat in a pre-heated air fryer for at least 8 minutes at 200°C.
    Heat in a pre-heated oven for at least 7 minutes at 225°C.
    Bekijk het product: Plant-Based Salmon Fillet

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