Teriyaki Salmon with Cucumber Salad and Rice

Prep time: 15 minutes

Cook time: 15 minutes 

Serves: 4

Ingredients:

• 1 tablespoon peanut, olive or canola oil

• 4 salmon fillets, approx. 150g each

• 1 tablespoon sesame oil

• Simply Wholesome Pantry Teriyaki Recipe Base

• 2 tablespoons sesame seeds

  Salad:

• 2 Lebanese cucumbers, skin peeled & cut into half moons

• 1 cup edamame beans

• 1/2 Spanish onion, finely sliced

• 1/2 cup mint leaves

• 1/2 cup coriander leaves

• 2 tablespoons fish sauce

• 1 long red chilli, thinly sliced

• 1 teaspoon brown sugar

• 1 lime, juiced

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

Method:

1. Cut salmon pieces into 3cm square chunks. Place in a bowl and add the sesame oil and Simply Wholesome Pantry Teriyaki Recipe Base. 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 chilli. Drizzle this over the cucumber salad.

3. Preheat a medium frying pan over medium heat. Add your preferred 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 all serving bowls. Divide the cucumber salad among all 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).