Teriyaki salmon

Portions: 4

Time to make: 30 minutes

Ingredients

• 4 x 200g salmon steaks
• 1/2 cup teriyaki marinade (we used Kikkoman)
• 1 cup long-grain rice
• 2 bunches bok choy or broccolini, steamed, to serve
• 2 teaspoons sesame seeds, toasted, to serve

Instructions

Step 1

Place salmon steaks into a ceramic dish. Add teriyaki marinade and turn salmon to coat well. Stand for 20 minutes.

Step 2

Put rice into a saucepan and cover with 2 cups water. Place over high heat and bring to the boil. Simmer for 5 minutes or until craters form over rice. Cover and turn off heat.

Step 3

Heat a frying pan or cast iron chargrill over medium-high heat. When pan/grill is hot, place a piece of baking paper in pan – this will stop the fish sticking. Cook 2 salmon steaks for 2–3 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining salmon.

Step 4

Divide rice between 4 plates. Top with salmon and sprinkle with sesame seeds. Serve with steamed greens.

Nutrition Information