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Sesame Salmon, Tofu and Shiitake Teriyaki


Sesame Salmon, Tofu and Shiitake Teriyaki

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Healthy eating made simple and delicious.

Wild Scottish salmon is in season, but this works just as well with farmed for an omega-3 packed dinner that’s quick and easy to rustle up at the end of a busy day.

Nutrition Information

Serves 2

  • 283 Kcal
  • 8g Carbs
  • 23g Protein
  • 19g Fat
  • 3g Fibre


  • 1 tbsp teriyaki sauce
  • 3 tbsp dark soy sauce (reduced salt)
  • 160g salmon fillet, skin removed, halved
  • 180g firm tofu, cubed
  • 300ml vegetable stock
  • 100g shiitake mushrooms, halved
  • 100g baby leaf spinach
  • 1 tbsp toasted sesame seeds


  1. Mix the teriyaki sauce and 1 tbsp of the soy sauce in a dish, add the salmon, coat and set aside for at least 10 mins.
  2. Preheat the grill to medium.
  3. Put the tofu, stock and remaining soy sauce in a non-stick pan, bring to the boil and simmer for 15 mins, then add the mushrooms and spinach and cook for 3 mins.
  4. Place the salmon skin-side down on a non-stick baking tray, drizzle with the marinade and grill for 12 mins, or until the fish is cooked through. Remove and discard the skin.
  5. Pour the tofu and vegetables mix into 2 bowls, topped with the salmon (skin-side up) and sprinkled with the sesame seeds.
  6. Smart tips:
    • Keeping the skin on while cooking helps the fillets retain their shape, taste and texture.
    • Instead of shiitake mushrooms, try chestnut – their nutty flavour is a good match with the teriyaki sauce.

Total Time: 45 minutes

Prep: 15 minutes

Cook: 30 minutes

Serves: 2


Calories: 283

Carbs: 8g

Protein: 23g

Fibre: 3g

Fast Philosophy

The Fast Philosophy is an easy-to-follow eating plan based on the principles of intermittent fasting.

Choose three Fast Days a week, and four Smart days a week.

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