Teriyaki salmon with brown rice and pak choi

Ingredients

For 1 serving

• Salmon fillet120 g
• Brown rice65 g
• Bok choy150 g
• Teriyaki sauce2 tablespoons
• Ginger5 g
• Sesame oil1 teaspoon
• Sesame seeds1 teaspoon

Contains: gluten, soy, fish, sesame

In season: October – March

Method

1. Bring a pan of water to the boil, rinse the brown rice and cook it for about 30 minutes, until tender but firm to the bite; drain and keep covered.
2. Meanwhile, halve the pak choi lengthways and rinse it well at the base, where grit collects; peel and grate the ginger.
3. Pat the salmon fillet dry. Heat a non-stick pan over medium heat and cook it skin-side down for 4 minutes, until the skin is crisp, then turn and cook for another 2 minutes.
4. Pour in the teriyaki sauce with the ginger and let it glaze for 1 minute, spooning it over the salmon, until shiny and thickened.
5. In another pan heat the sesame oil over high heat and stir-fry the pak choi for 3 minutes, until the leaves have wilted and the stems are still crisp.
6. Serve the salmon on the rice with the pak choi, spoon over the remaining sauce and sprinkle with sesame seeds.