Friday fakeaway….Teriyaki salmon

Teriyaki salmon with stir-fried veg

Serves 4/Preparation and cooking time: 30 minutes 

Ingredients: 

• 2 tbsp toasted sesame oil (or use rapeseed oil if you don’t have sesame)
• 6 tbsp low sodium soy sauce (or use tamari for gluten free) 
• 1 tbsp maple syrup 
• 3 cloves garlic, grated 
• 1 tsp freshly grated ginger 
• 2 tsp lime juice (or use rice wine vinegar) 
• 4 x 125g salmon fillets 
• ½ tbsp coconut oil (or use olive or rapeseed oil) 
• 4 cups broccoli florets 
• 1 bunch asparagus, woody ends removed, and stalks cut in two 
• 220g pack green beans 
• 2 spring onions, finely sliced 
• 1 tbsp sesame seeds 
• + Wholegrain rice, cauliflower rice or wholegrain noodles to serve 

Directions: 

1. Make the teriyaki sauce by mixing the sesame oil, soy sauce, maple syrup, garlic, ginger, and lime juice together in a bowl.  
2. Place the salmon skin side down in a shallow baking dish, pour over ¼ of the teriyaki sauce,  turning the fillets a couple of times to ensure that they are all coated. Leave to rest in the  fridge for at least 10 minutes, ideally for 30 minutes or up to 4 hours 
3. While you are waiting for the salmon to marinade, prepare the vegetables and preheat the oven to 210C 
4. Place the marinated salmon on a small baking pan lined with greaseproof paper and bake in the oven for 12 – 13 minutes. The fish should still be a little pink and you should just be able to flake it 
5. While the fish is cooking, heat a wok or large non-stick frying pan to a high heat, add the oil and stir fry the veg for 4 to 5 minutes until cooked, but still with a crunch. Add a splash of water if the veg are sticking to the pan 
6. At the same time, heat a small frying pan and dry fry the sesame seeds for 2 – 3 minutes until toasted 
7. Divide the veg over 4 plates, top with the teriyaki salmon fillet, drizzle with some of the remaining teriyaki sauce and top with the spring onions and toasted sesame seeds
8. Serve with a portion of wholegrain rice, cauliflower rice or wholegrain noodles 

Tips:  

• Teriyaki sauce is often very high in sugar. This version is naturally sweetened with a little maple syrup and makes a great stir fry sauce too 
• Vary the vegetables according to what is in season or what you have on hand. Carrots, cabbage, and peppers are also great additions or alternatives 
• To make this recipe vegan, replace the salmon with extra firm tofu and make sure to marinade for at least 30 minutes before cooking