Teriyaki salmon

Serves: 4

Time to make: 30 mins

Ingredients

4 x 200g salmon steaks
½ cup teriyaki marinade (we used Kikkoman)
1 cup long-grain rice
2 cups water
2 teaspoons sesame seeds, toasted, to serve
2 bunches bok choy or broccolini, steamed, to serve

Instructions

Stay Awake

1 Place salmon steaks in a ceramic dish. Add teriyaki marinade and turn salmon to coat well. Stand for 20 minutes.

2 Place rice in a saucepan and cover with water. Place over a high heat and bring to the boil. Simmer for 5 minutes or until craters form over rice. Cover and turn off heat.

3 Heat a frying pan or cast iron chargrill over a medium-high heat. When pan/grill is hot, place a piece of baking paper in pan – this will stop the fish sticking. Cook 2 salmon steaks for 2-3 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining salmon.

4 Divide rice among 4 plates. Top with salmon. Sprinkle with sesame seeds and serve with steamed greens.

HFG tip

For a stronger flavour, allow fish to marinate longer.

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 29 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 7 g

Dietary fibre 4 g

Sodium 1240 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.