Teriyaki Salmon and Leeks
Prep time
Cook time
Total time
This Teriyaki Salmon and Leeks recipe is tasty, simple, light, and yet super satisfying. A winner across the board!
Recipe type: Main Dish
Cuisine: Stir Fry
Serves: 4 servings
  • 1 lb salmon fillet, skinned
  • 2 T soy sauce
  • 2 T tomato paste
  • 1 tsp rice-wine vinegar
  • 1 T honey
  • 1 clove garlic, crushed
  • 4 T oil, divided
  • 1 lb leeks, thoroughly washed and sliced
  • cooked rice to serve, if desired
  1. Prepare the salmon by cutting it into small slices. Place the pieces in a shallow glass bowl.
  2. In a separate bowl, mix together soy sauce, tomato paste, rice-wine vinegar, honey and garlic.
  3. Pour over the salmon, toss well to coat, and allow to marinate for about 30 minutes.
  4. While the fish is marinating, wash and cut the leeks into small, thin slices.
  5. Heat 2 T oil in a wok or large non-stick skillet and stir-fry the leeks over medium-high heat until tender and just starting to brown, about 10 minutes.
  6. Remove the cooked leeks from the skillet and cover to keep warm.
  7. Add remaining 2 T oil to pan and add salmon and marinade. Cook for 2-3 minutes per side, until fish is tender, flaky and cooked through.
  8. To serve, layer the rice, the leeks, and top with the salmon and sauce.
This recipe was inspired by and adapted from the cookbook Simply Quick & Easy.
Recipe by The Preserves Project at http://www.thepreservesproject.com/teriyaki-salmon-and-leeks/