Teriyaki Salmon

Ingredients

For 2 portions

• 🐟 2 medium fillets salmon (raw, fillet)
• 🥣 4 Tbsp teriyaki sauce
• 🍚 150g rice (dry)
• 🥦 200g broccoli
• 🌰 1 Tsp sesame seeds
• 🏺 1 Tbsp sunflower oil
• 🧅 15g spring onions

Method

1. Rinse the rice and cook it according to the packet (usually 15 minutes covered on low heat, then 10 minutes resting).
2. Cut the broccoli into florets and steam or boil for 4–5 minutes until tender-crisp. Slice the spring onions.
3. Pat the salmon fillets dry with kitchen paper and season lightly with salt.
4. Heat the oil in a non-stick frying pan over medium-high heat. Place the salmon skin side down (if it has skin) and cook without moving for 3–4 minutes until the skin is crisp and the flesh has turned opaque about halfway up.
5. Flip and cook for 2–3 minutes more. The salmon is done when it flakes easily and is just opaque in the centre (63 °C on a thermometer).
6. Turn the heat down to medium, pour the teriyaki sauce into the pan and let it bubble for 1–2 minutes, spooning it over the fish, until thick, sticky and glossy. Watch it – the sugar can burn.
7. Serve the salmon on the rice with the broccoli, spoon over any remaining glaze and sprinkle with sesame seeds and spring onions.