Salmon Teriyaki Skewers

with Miso Stir Fried Greens and Sesame Wedges

You can never go wrong with this delicious Salmon Teriyaki Skewers with Miso Stir Fried Greens and Sesame Wedges recipe!



Ready In:

35 minutes


644 kcal per serving

Good For:

1 of your 5 a day

With Miso Stir Fried Greens and Sesame Wedges

Salmon Teriyaki Skewers

Per Serving:

Energy (kJ/kcal) – 2692/644

Fat (g) – 28

Sat. Fat (g) – 4

Carbohydrates (g) – 61

Sugars (g) – 18

Fiber (g) – 3

Protein (g) – 29

Cholesterol (mg) – 0

Salt (g) – 2.51

  • 2 Large Potatoes
  • 2 Skewers
  • 1 Tbsp Honey
  • 1 Tbsp Miso Paste
  • 1 Pack of Tenderstem Broccoli ®
  • 1 Garlic Clove
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Ketjap Manis
  • 2 Salmon Fillets
  • 1 Bok Choy
  • ½ Ginger

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Large Baking Tray, Large Bowl, Garlic Press, Grater, Large Frying Pan, Small Bowl with a Lid and a Small Saucepan.

Step by Step Instructions

Step 1: Roast the Wedges

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!).

Pop the wedges on a large baking tray. Drizzle with oil and toss to coat. Scatter over half the sesame seeds and season with salt and pepper.

Spread them out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Step 2: Marinade the Salmon

Meanwhile, soak your skewers in water.

Pop the soy sauce, honey, ketjap manis and half the miso paste into a large bowl and mix together with a fork.

Slice the salmon fillets into 2cm wide pieces, pop into the marinade and mix well to coat. Set aside.

IMPORTANT: Wash your hands after handling raw fish.

Step 3: Finish the Prep

Halve the tenderstem broccoli widthways. Trim the root from the bok choy then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.

Heat a large frying pan over medium heat (no oil). Add the remaining sesame seeds and toast until they are slightly golden – 1-2 mins. Stir frequently.

TIP: Watch them like a hawk as they can burn easily.

Pop the sesame seeds into a small bowl, add the mayo, season with salt and pepper and mix together. Set aside.

Step 4: Cook the Fish

About 15 minutes before the wedges are done, divide the marinated salmon pieces between the skewers (one skewer per person). Don’t throw the marinade away!

Heat a drizzle of oil in the frying pan over medium high heat. Once hot, add the salmon skewers and cook until browned all over, about 1 minute each side.

TIP: Keep an eye on it because the marinade can burn easily! Once browned, pop onto a baking tray and roast until cooked through, 8-10 mins.

IMPORTANT: The fish is cooked when opaque in the middle. Wipe out the pan but don’t wash it up!

Step 5: Stir-Fry the Vegetables

About 5 minutes before the potatoes and fish are finished, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the tenderstem broccoli and stir fry until it begins to char, 2 mins.

Add the bok choy, garlic, ginger and remaining miso, stir fry for a further 1 minute. Add a splash of water, cover with a lid or some foil and continue to cook until the vegetables are tender, 1-2 mins. Keep warm.

Step 6: Finish and Serve the Dish

Heat a small saucepan over a medium heat and add the remaining marinade. Bring to a simmer, stirring, until thickened and piping hot, 1 minute.

Divide the sesame wedges, salmon and stir fried vegetables between plates, serve with the sesame mayo and pour the teriyaki glaze over the salmon. Enjoy!

GET THIS RECIPE + 60% OFF Your First 5 Recipe Boxes at HelloFresh

GDPR: By signing up to our newsletter, you consent to receive marketing emails from The Book of Dishes, including discrete sales & announcements of future product releases.

You can unsubscribe anytime by clicking the unsubscribe button at the bottom of any of our emails.