Teriyaki chicken, salmon or beef are all firm favourites in my household. I like to serve with steamed rice, greens and deep fried julienne spring onions. The reason for the deep fried spring onions is to add another texture dimension.
For 2 people, you will need:-
2 salmon fillets, skin on
5 spring onions
½ a cup of rice
Good quality shop bought Teriyaki sauce
Fresh spinach
Vegetable oil
Sesame oil
Soy sauce
Marinade the salmon fillets in the sauce.
Put the rice on – remember whatever quantity of rice you use, you’ll need double the amount of water. So for 1 cup of rice, you’ll need 2 cups of water. Just make sure you use the same cup both times. Remember to add a good pinch of salt to pot, cover, bring to the boil, and turn the gas down to low and simmer very gently until all the water has evaporated, and the rice is cooked. This should only take around 20 minutes.
The salmon only takes 5 minutes to pan fry, and the spring onions take even less.
Heat a wok or non-stick frying pan, and add a few drops of sesame oil.
Heat a small pot of vegetable oil until hot enough to deep fry.
Take off excess sauce of the salmon fillets, and place in the pan, skin side down.
Julienne the spring onions – this means to cut into very thin strips – and plunge into the hot oil for about 10 seconds. Then remove and drain on kitchen paper. We want the onions to be crispy, but still retain their vibrant green colour.
When you can start to see the sides of the salmon turn opaque then you know it’s time to turn the fish. Flip over and turn off the heat. Spoon over a couple of tablespoons of the teriyaki sauce and leave to settle and warm up.
Stir fry the spinach in a few drops of sesame oil until soft and wilted.
Now you’re ready to plate up. Start with rice, then spinach, then salmon then top with the deep fried spring onions.
Serve with love……xoxo
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