1. Making the terikyaki sauce. 2. • In a sauce pan add the soy sauce, spring onion (keep some of the green part aside for later), chilli, ginger, garlic, maple syrup and ½ cup of water. Bring this to the boil on a medium to high heat. 3. • Mix the corn flour with the remaining water then add this to the soy sauce. Allow this to simmer and reduce on a medium heat until the sauce thickens. This should take around 7 to 8 minutes. If the sauce does thicken too much, mix in more water. 4. For the rest of the dish, you want to cook the salmon and vegetables at the same time. 5. Salmon. 6. • Heat the coconut oil in a pan on a medium to heat. 7. • Season the salmon on the flesh side with salt and pepper and place in the pan skin side up. After around 3 to 4 minutes of cooking, turn the salmon over and remove the pan from the heat. The rest of the salmon should perfectly. (if the salmon is thicker it may need longer and the best way to tell is looking at the side of the fillet, you want the pink flesh to turn pink half way up the fillet. 8. Vegetables. 9. • In a large sauce pan, heat 1 teaspoon of coconut oil in the pan on a medium to high heat. Once hot, add the garlic and ginger and allow to slightly colour. 10. • Add the peppers and pak choi to the pan with the sesame oil. Season with salt and pepper and cook for 4 to 5 minutes, stirring occasionally. 11. Cook the rice or quinoa as instructed. Once everything is ready, serve the vegetables and salmon on top of the rice, with the teriyaki sauce pored over. Finish with some freshly chopped spring onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
