Five Spice Teriyaki Salmon

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A wonderful Asian-flavoured all-in-one meal.

Tags: Intermediate, 30 mins, Entrées, Fish, Vegetables, Pasta & Noodles, Asian, Marinade, Baking, President's Choice Blue Menu, Omega 3
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 10  minutes
Total: 25 *  minutes

*Ideal marinating time - 30 minutes; 5 minutes is fine if time pressed, stand time = 7 minutes

Additional Information


1 pkg (320 g) PC Blue Menu Atlantic Salmon Skewers thawed
1/2 cup (125 mL) PC Teriyaki Marinade
1/2 227 g pkg PC Thai Rice Stick Noodles
1 tbsp (15 mL) PC 100% Pure Safflower Oil
1 cup (250 mL) snow peas
1 sweet red pepper, thinly sliced
2 green onions, thinly sliced
1 tbsp (15 mL) minced garlic
1 tsp (5 mL) toasted sesame seeds (optional)


  1. Place skewers 13 x 9-inch (3 L) glass baking dish. Pour 5 tbsp (75 mL) of the marinade over them. Turn skewers to coat completely in marinade. Cover. Refrigerate for 30 minutes.
  2. Place noodles in heat-proof bowl. Add boiling water to cover. Let stand for 7 minutes. Drain. Rinse well under cold running water. Drain. Set aside.
  3. Position top oven rack 6-inches (15 cm) under element. Preheat broiler to high. Line baking sheet with foil; spray lightly with PC Blue Menu Canola Oil Cooking Spray.
  4. Place skewers on prepared baking sheet. Spoon any marinade left in dish over skewers. Broil for 4 to 6 minutes or until cooked through. Meanwhile, in large nonstick frying pan, heat oil over medium heat; cook snow peas, red pepper, green onions and garlic for 2 minutes or until tender-crisp. Stir in noodles and remaining 3 tbsp (45 mL) marinade; cook another 1 to 2 minutes, stirring, or until heated through. Divide noodle mixture among four plates. Top each with a salmon skewer. Garnish with sesame seeds, if desired.

Chef's Tips

Add 1/4 tsp (1 mL) chili flakes with the garlic for a spicy version.

Nutritional Information

Per serving
Calories 360 Cal
Fat 13 g
Omega-3 Polyunsaturates 1.9 g
Sodium 760 mg
Carbohydrate 41 g
Fibre 3 g
Protein 20 g
Source of fibre