Name: Salmon with teriyaki chilli sauce
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 4 piece salmon (fillets or cutlets); 1/3 cup (80ml) teriyaki marinade; 2 tablespoon sweet chilli sauce; 4 green onions (green shallots), sliced thinly

Ingredients

1 tablespoon peanut oil

4 piece salmon (fillets or cutlets)

1/3 cup (80ml) teriyaki marinade

2 tablespoon sweet chilli sauce

4 green onions (green shallots), sliced thinly

Method

1.Heat a large non-stick frying pan. Add oil and salmon, skin-side down. Cook until browned on both sides and cooked as desired. Remove and keep warm.

2.Add marinade and chilli sauce to same pan. Stir until heated through.

3.Drizzle salmon with sauce and top with green onions. Serve with coriander, steamed rice and snow peas, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook