Teriyaki Salmon with Rice and Cucumber

• 4 tbspsoy sauce
• 2 tbsphoney
• 1 tbsprice vinegar
• 15gginger, finely grated
• 1garlic clove, crushed
• 1 tspcornflour
• 4skinless salmon fillets, about 130 g each
• 1 tbspolive oil
• 1 tbsptoasted sesame seeds
• 2spring onions, finely sliced
• 300 gbasmati rice
• 1cucumber, cut into batons
• 200 gfrozen shelled edamame beans
• 1 tbsprice vinegar
• Fine salt, to taste

Method

1. 1Rinse the basmati rice and cook according to its packet instructions. Drain if needed, cover and keep warm.
2. 2Stir the soy sauce, honey, 1 tablespoon of rice vinegar, ginger, garlic and cornflour together in a small bowl with 3 tablespoons of water until the cornflour has dissolved.
3. 3Cook the edamame in boiling water for the time on the packet, until hot through and tender, then drain. Toss the cucumber batons with the remaining tablespoon of rice vinegar and a little salt.
4. 4Pat the salmon dry. Heat the olive oil in a large non-stick frying pan over a medium-high heat and cook the salmon for 3 minutes on the first side until golden, then turn.
5. 5Lower the heat and pour the glaze around the salmon. Simmer for 2–3 minutes, spooning it over, until glossy. Check that the fish is opaque through its thickest part and flakes easily. If it needs longer, add a splash of water to loosen the glaze and cover for another 1–2 minutes. Do not let the glaze burn.
6. 6Serve the salmon over the rice with the glaze from the pan spooned over, the cucumber and edamame alongside, and sesame seeds and spring onions scattered on top.

Per serving

kcal

709

protein

40.4g

fibre

4.7g

carbs

77.9g

fat

26g