Thursday, January 7, 2016

Mid-week dinners - Teriyaki salmon with stir-fried vegetables

I don't have resolutions, but I do like to have new beginnings :)  I have completely abandoned this blog and would like to create inspiration for myself and others by getting back into it!

I'll start this year with a nice healthy mid week dinner that's absolutely delicious, and also REALLY easy and quick to make!

Teriyaki Salmon with Stir-fried Veggies and Brown steamed rice :) yum!  I don't really care whether it's authentic, more about whether it's tasty, quick, healthy and easy! :) This is why i used leeks rather than onions, less hassle to chop.  I know, I know, laziness incarnate!  but I LIKE leeks! they are sweet and soft and delicious! :)  I like boneless fish, it's easier and quicker during the week.  I like mangetout/Sugar-snaps - fresh veg with absolutely zero prep apart from a rinse! :)   I chose shiitake mushrooms, which was a great choice! they are so delicious but we warned, they pretty much melt into nothingness!

Serves 2 (can be easily multiplied for more people)

2 portions salmon fillet (I used skin on)
1 leek
3 cloves garlic
1 pack (about 250/300g) mushrooms - I used Shiitake, but you could use chestnut or white
1 punnet sugar snap peas, or mange tout, or green beans, or any veg you like really!
1 inch stem ginger, finely grated/chopped
Vegetable oil (I used rapeseed), Soy sauce, sesame oil and teriyaki sauce
1 cup raw short grain brown rice (or any rice you prefer)
a mix of black and white sesame seeds, to garnish

Preheat the oven to 200 (to finish off the salmon)

Steam/boil rice as per instructions on the pack.  Bear in mind that brown rice takes a bit longer to cook than white!

Chop all the veggies (slice the leeks, mushrooms and chop the garlic & ginger.  you can choose to chop the mange tout if they are large, but no real need)

Heat the oil in a wok or large frypan to a medium-high heat, and add the chopped leeks and stirfry until almost soft.  Remove from pan and set leeks aside.  Keep the heat at high and add the salmon fillets and cook skin side down for 1-2 minutes.  Place fillets on a lined baking sheet, brush with some teriyaki sauce and put in the top part of the oven for 6 minutes.

In the meantime, return the leeks to the pan, add the garlic, ginger and mushrooms, stir fry for 3 minutes then add the sugar snap peas.  At this point, add a splash of water and soy sauce to help flavour and steam the peas.
Keep stir-frying until salmon is done.  Before serving, taste the veg to make sure all is cooked and seasoned well.

When the salmon is done, take out of the oven, and brush the teriyaki sauce that has bubbled around the salmon all over the salmon.  This teriyaki sauce will be thicker and more caramelised and has such good flavour!  Then rest for 2 minutes. The salmon will continue cooking so it's ok if it's a little under!

To serve, place brown rice in a bowl, top with the stir-fried veg, and add salmon on top.  Sprinkle with black and white sesame and serve immediately! :)  If you have some micro herbs or microcress, add a sprinkle on top too :)


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