Teriyaki Salmon

Endorsed by Clean & Lean by Emma Wilson Fitness

Teriyaki Salmon (Serves 2)

 

2 x 150g salmon fillet

200g pak choi

800g kale

1 lime

1 red chilli

2 garlic cloves

2 spring onions

4cm fresh ginger

2 tablespoon honey

2 tablespoon tamari (soya)

80g quinoa or brown rice

 

Preheat the oven to 180’C / gas mark 4 and boil a kettle

To make the teriyaki sauce: finely chop the garlic, chilli and peel and finely chop the ginger.  Mix the garlic, chilli and ginger in a bowl with the tamari, honey and half the juice of a lime.  Cut the pak choi into 1cm thick slices.

Rinse the quinoa and add to the pan with 300ml boiling water. Simmer for 15 minutes until cooked.

Heat 2 tsp coconut oil in a pan on a medium heat. Place the salmon in the pan skin side down and fry for 5 minutes on each side.  Add the teriyaki sauce to the pan for 3 minutes, the add the pak choi and cook for a further 5 minutes until the pak choi is tender and the salmon is cooked through.

Meanwhile roughly chop the kale and place in a bowl with 1 tsp of coconut oil, spread out onto a baking tray and place in the oven for 5 minutes until crispy and golden.

Thinly slice the spring onion into ribbons. Drain the quinoa and season with salt & pepper.  Stir in the remaining lime juice and the crispy kale.

To serve, spoon the crispy kale, quinoa onto two warm plates, top with the pak choi and place the salmon over this. Drizzle over the remaining teriyaki sauce from the pan with the spring onion ribbons.