Teriyaki salmon with sesame greens

Serves:

Serves 4

Ingredients

• 3/4 cup (180ml) soy sauce
• 3/4 cup (180ml)  mirin
• 1 1/2 tbsp sugar
• 1/2 tsp sesame oil
• 4 salmon fillets (approx 150g each)
• 1 tbsp peanut oil
• 1 clove garlic, thinly sliced
• 3 medium zucchini, sliced
• 200g snow peas
• 120g baby spinach
• 4 shallots, sliced
• 2 tsp sesame seeds, toasted

Method

Combine soy, mirin, sugar and sesame oil in a bowl. Brush a little onto each salmon fillet. Heat half of the peanut oil in a frypan over medium heat and cook salmon for 2-3 minutes each side or until done to your liking. Remove from frypan and keep warm.

In a small saucepan, heat soy and mirin marinade and allow to simmer for 5 minutes until it has reduced by half.

Wipe out frypan then heat remaining peanut oil over medium heat. Saute garlic and zucchini for 3 minutes, stirring constantly. Add snow peas and cook for a further 2 minutes. Add spinach, shallots and sesame seeds and a couple of tablespoons of reduced marinade, and toss until spinach has just wilted.

Drizzle vegetables with a little extra sesame oil and serve with the salmon and remaining reduced marinade on the side for dipping.

Find more fish recipes

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• Easy crumbed fish
• Exotic fish finger rolls
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• Lemony fish bites
• Seafood risotto
• Thai fish cakes

Serving Suggestions

Note

• Most types of green vegetables would work well in this recipe. Try broccoli, bok choy or beans.
• Serve with steamed rice for a heartier meal.
• Recipe by Greer Worsley, who blogs at Typically Red.