Teriyaki Salmon
with Black Sesame Rice and Stir-Fried Veggies
Cooking Steps
Rinse the basmati rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for another 10 minutes, or until the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam! Once cooked, stir through the black sesame seeds.
Peel and finely grate the ginger until you have 2 tsp. Break the broccoli into florets and roughly chop the stalk. Roughly chop the zucchini. Roughly chop the Asian greens. Peel and crush the garlic.
Combine the soy sauce, honey, ginger and 2 tbs of warm water in a small bowl. Set aside.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli and zucchini and cook for 3-4 minutes or until the broccoli is just tender. Add the garlic and cook for 1 minute or until fragrant. Add the Asian greens and cook for 1-2 minutes or until wilted. Season with a pinch of salt and pepper and transfer to a plate, cover with aluminium foil to keep warm.
Return the frying pan to a medium-high heat and add a drizzle of olive oil. Once hot, pat the salmon fillets dry and place in the pan, skin side down, and cook for 2-3 minutes. TIP: Lightly press the salmon fillets down with a spatula to ensure the skin cooks evenly. Flip the salmon, add the teriyaki sauce and cook for a further 2-3 minutes (depending on thickness), or until almost cooked through.
Divide the black sesame rice between bowls and top with the teriyaki and stir-fried veg. Spoon the excess sauce from the pan over the salmon and veg. Enjoy!
