Ingredients
- 4 x salmon fillets (skin off)
- 3/4 cup Lee Kum Kee teriyaki stir fry sauce
- Sliced Vegetables of choice - we use edamame, broccoli, capsicum, carrot
- Rice or cauliflower rice to serve
Method
- 1. Place salmon fillets in a snap lock bag.
- 2. Add stirfry sauce to bag and coat salmon
- Place salmon in airfryer 180 for 12 - 15 minutes
- Prepare rice
- Once salmon is cooked and has nice caramelisation remove from airfryer.
- Add vegetables to a wok with small amount of water to stirfry.
- Once vegetables are cooked, lower heat.
- Flake salmon into bite size pieces and add to the vegetables.
- Add additional Lee Kum Kee teriyaki stirfry sauce to taste and stirfry through
- Add cooked rice to bowl, top with stirfry and enjoy!
Product used in recipe
- LEE KUM KEE - LKK STIR-FRY SAUCE TERIYAKI 250G
