baked teriyaki salmon with stir-fried chilli broccolini.

May 30, 2022

serves 2

prep: 10 mins
cook: 15 mins

1 ½ tbs salt-reduced soy sauce or tamari
1 tbs mirin
2 tsp finely grated fresh ginger
2 tsp sesame oil
2 x 120g salmon fillets
1 long fresh red chilli, deseeded, finely chopped
1 bunch broccolini, trimmed, cut into 6cm lengths
100g green beans, trimmed, halved
60g baby spinach leaves
Toasted sesame seeds, to serve
Steamed brown rice or quinoa, to serve (optional)

1 Preheat oven to 220°C/200°C. Line a baking tray or dish with baking paper. Combine soy sauce, mirin, ginger and 1 teaspoon sesame oil in a shallow dish. Add salmon and turn to coat. Set aside to marinate for 10 minutes. Place salmon on prepared tray and bake for 10-12 minutes or until cooked to your liking.
2 Meanwhile, heat remaining sesame oil in a wok or large non-stick frying pan over high heat. Add chilli and stir-fry for 30 seconds. Add broccolini, beans and 1-2 tbs water and stir-fry for 2 minutes or until vegetables are tender crisp. Add spinach and stir fry until just wilted.
3 Serve salmon with the stir-fried vegetables, sprinkled with sesame seeds. Serve with steamed rice or quinoa if you wish.