Teriyaki Salmon With Stir-Fried Greens

Serves 4
Total Time
25 Minutes
4 x 150g skinless salmon fillets
2tbsp teriyaki marinade
Cooking oil spray
2tsp toasted sesame oil
2 garlic cloves, crushed
1 long red chilli, finely sliced
350g tenderstem broccoli, halved
300g pak choi, halved lengthways
1tbsp reduced-salt soy sauce
Juice 1 lime
2 x 250g pouches ready to heat brown rice
Step 1

Put the salmon in a shallow dish with the teriyaki marinade and turn to coat. Spray a large non-stick frying pan with oil and set over a medium-high heat. Add the teriyaki salmon fillets and cook for 2–4 min on each side or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm.

Step 2

Return the pan to a medium-high heat and add the sesame oil, garlic, chilli and tenderstem broccoli. Cook for 5 min. Add the pak choi and soy sauce, then cook for a further 3 min or until just tender. Stir in the lime juice.

Step 3

Meanwhile, heat the rice according to the pack instructions.

Step 4

Divide the rice, salmon and greens among 4 plates, then serve straightaway.

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