TERIYAKI SALMON WITH CUCUMBER SALAD & RICE

As you might be aware I don’t love salmon, but I know plenty of you do and this recipe is very yummy!! I know this because I substitute the salmon for chicken thigh pieces. I’ve made it for years.

Super fresh, delicious and healthy!!

Serves 2

Ingredients:

• 1 tbsp extra virgin olive oil

• 2 salmon fillets, approx. 150g

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp kecap manis

• 1 tsp fish sauce

• 1 tbsp sesame seeds

  Salad:

• 1 cucumber, skin peeled & cut into half moons

• 3/4 cup edamame beans

• 1/4 Spanish onion, finely sliced

• 1/4 cup mint leaves

• 1/2 cup coriander leaves

• 2 tbsp fish sauce

• 1/2 long red chilli, thinly sliced

• 1 tsp brown sugar

• 1/2 lime, juiced

• Cooked rice, fresh lime and Japanese mayonnaise (optional) to serve.

Method:

1. Cut salmon pieces into 5cm square chunks. Place in a bowl and add the sesame oil, soy sauce, kecap manis and fish sauce. Stir well to combine and set aside to marinate for at least 10 mins while you make the salad.

2. In a medium bowl add the cucumber, edamame beans, Spanish onion, mint and coriander. For the dressing, mix together the fish sauce, brown sugar, lime juice and brown sugar. Drizzle this over the cucumber salad.

3. Preheat a medium frying pan over medium heat. Add the olive oil to the pan and let it heat for 30 seconds. Add the marinated salmon pieces and cook each side for approx. 3 -4 minutes (or to your liking). Once cooked, turn off the heat and top with sesame seeds. Keep the pan juices.

4. To assemble: Add cooked rice to serving bowls. Divide the cucumber salad among both serving bowls. Then add warm salmon pieces to the bowls, along with pouring over the pan juices on the salmon. Serve with fresh lime wedges and Japanese mayonnaise (optional).