Salmon Teriyaki with Avocado Salad

This is the perfect recipe for the hotter months where you don't want too much of a heavy meal. You can easily add a portion of brown rice or even egg fried rice if you want the meal to be more filling, but this simple salad is a perfect, light meal for the summer and for those of you who are more conscious of your carb intake.

Ingredients:

For the Salad:

1 Salmon Fillet

½ Avocado

2 Spring Onions

Spinach

Rocket

Sesame Oil

Sesame Seeds (optional)

For the Sauce:

2tbsp Soy Sauce

2tbsp Honey

1tbsp Cold Water

1½tsp Minced Ginger and Garlic

½tsp Five Spice

½tsp Dried Red Chilli Flakes (optional)

Method:

• Preheat your oven to 180°c / Gas Mark 4. Place the fillet of salmon onto a baking tray lined with foil and cooking spray. Rub a few drops of sesame oil into the salmon. Cover with foil and bake for 20 minutes overall (halfway through you will need to top the salmon with sauce). *

• Whilst your salmon is in the oven, prepare the sauce. In a small saucepan, on a low heat, add a drop of sesame oil to lubricate the pan. Add the minced ginger and garlic along with the spices and let it cook for a few minutes. Once your ginger and garlic has browned, add the soy sauce and honey and stir until small bubbles begin to form. Add the sugar and water and keep stirring to ensure the sugar has dissolved into the sauce. Simmer for a few minutes before taking the pan off the heat and allowing to cool.

• Once the salmon has been in the oven for 10 minutes, coat the fillet with some of your freshly prepared teriyaki sauce. By adding the sauce later, it will prevent the honey and sugar from burning whilst also allowing the salmon to take to the teriyaki flavour. Re-cover with foil and allow to bake for the remaining cooking time.

• During the remainder of the cooking process, prepare the different elements of the salad. Arrange equal amounts of rocket and spinach in a dish until you achieve an amount you deem sufficient for one serving. Cut up half an avocado into small chunks and disperse them evenly amongst the salad leaves. Thinly slice the spring onions, using both the green and white parts of the onion, and sprinkle all over the salad.

• Place your cooked salmon teriyaki fillet on top of the salad and, using a spoon or sauce bottle, drizzle the remaining teriyaki sauce over the salad.

• (optional) In a dry pan on a medium heat, toast a handful of sesame seeds for 2-3 minutes or until golden brown. Sprinkle on top of the dish to finish!

Bon appetite!

* Cooking times are subject to the thickness of your salmon fillet. If you feel more comfortable pan frying your salmon fillet, do so and add the sauce only towards the end to prevent it from burning.