Grilled salmon teriyaki with stir fried vegetables

 
Salmon.JPG
 

This is a favourite of mine - its so quick and easy to make yet delicious and nutritious. Don’t be put off by the ingredients list as most you will probably have in your cupboard already.

Ingredients (serves 2)

  • 2 salmon fillets

  • 1 spring onion, chopped

  • 1 tbsp sesame seeds

  • 1-2 cups of brown rice (either cook yourself or buy ready cooked sachet for ease)

For the Teriyaki Glaze:

  • 3 tbsp teriyaki sauce (choose gluten free if appropriate)

  • 2 tbsp soya sauce (use tamari for gluten free option)

  • 1 tbsp rice wine vinegar

  • 1 tbsp sesame oil

  • 2 tbsp honey

  • 1 clove garlic (crushed)

  • 1 tsp ground ginger

For the stir fried vegetables:

  • 1 clove garlic, crushed

  • 3 spring onions, finely chopped

  • 1 red onion, finely chopped

  • ¼ cup mushrooms, sliced

  • ¼ cup cherry tomatoes, halved

  • 1 courgette, sliced

  • 1 tbsp oregano

  • 2 tbsp sesame seeds (optional)

  • Big handful of spinach

  • 1 tbsp soy sauce (use tamari if gluten free)

  • Olive oil

  • Sesame oil

Method

  1. Grease a baking tray with sesame oil. In a small bowl, stir together all glaze ingredients until well combined.

  2. Pre-heat the oven to 200C.

  3. Place salmon in a mixing bowl, pour over the sauce, cover and leave to marinate for 20 – 30 minutes (if time, if not go straight to step 4 and pop it straight in the oven!).

  4. Transfer the salmon to the baking tray. Pour the remaining marinade on top and sprinkle with chopped spring onions and sesame seeds. Bake for 13 – 15 minutes or until salmon flakes easily with a fork.

  5. Whilst the salmon is cooking cook or heat the rice according to packet instructions and prepare the vegetable stir fry - heat the olive oil in a large frying pan or wok. Add the garlic and red onion and fry on a medium heat until soft (5 mins). Then add the courgette, spring onions, mushrooms and cook for a further 5 mins. Then add the tomatoes, sesame seeds, oregano, spinach and soy sauce/tamari for the remaining 3-5 mins.

  6. Serve salmon over the stir fry with rice on the side. Enjoy hot, or allow to cool then keep in the fridge for up to three days and enjoy for another lunch or supper.

I love seeing your creations so if you make this please upload an image to social media and tag me in it and #clemmiemacphersonnutrition. Thank you and happy cooking!

Photographer: Eli Brecher

Clemmie Macpherson