Teriyaki Salmon With Rice & Sesame Beans
Short on time? This Teriyaki Salmon dish is destined to become a new weeknight favourite.
Ingredients
- 100ml mirin
- 1/3 cup salt-reduced soy sauce
- 1 Tbsp caster sugar, plus 2 tsp caster sugar, extra
- 200g green beans, trimmed, sliced lengthways
- 60g baby spinach
- 2 Tbsp sesame seeds, toasted
- 3 tsp rice vinegar
- 4 salmon fillets
- steamed rice, to serve
Method
- To make teriyaki sauce, combine mirin, soy and sugar in a small saucepan. Stir over low heat until sugar has dissolved. Simmer for 5 minutes or until reduced slightly. Cool for 5 minutes.
- Blanch beans in boiling, salted water for 2 minutes. Drain and refresh in cold water. Place in a bowl with spinach leaves. Combine sesame seeds, extra soy, extra sugar and vinegar. Pour over beans and spinach and toss well. Set aside.
- Brush skinless side of salmon with teriyaki sauce. Heat a non-stick frying pan over medium-high heat. Add salmon, skin-side down, and reduce heat to medium. Cook for 3 minutes or until crisp. Turn, add remaining teriyaki sauce and cook for 1-2 minutes, basting occasionally with sauce. Serve salmon with steamed rice and sesame greens.
Handy Tips
Use kitchen tweezers to remove bones from fish fillets.
