Name: Rachel Furness' salmon teriyaki stir-fry
Total time: 1200 s
Yield: 4
Ingredients: 300 gram brown rice; 4 responsibly sourced salmon fillet; 60 millilitre teriyaki sauce; 3 clove garlic; 1 root ginger; 200 gram baby corn; 250 gram pak choi; 200 gram mangetout; 4 spring onion

Step 1

Cook the rice (300 g) according to the packet instructions.

Step 2

Preheat the oven to 190°C/170°C fan/gas mark 5. Line a baking tray with parchment.

Step 3

Put the salmon (4) onto the baking tray and drizzle over ⅓ of the teriyaki sauce (20 mL) , using the back of the spoon to coat the fish. Place into the oven and cook for 17 minutes.

Step 4

Meanwhile, a few minutes before the salmon is ready, heat a splash of sunflower oil in a wok or large frying pan over a medium-high heat. Add the garlic (3 cloves) and ginger (1) and cook for 1-2 minutes. Tip in the corn (200 g) and pak choi (250 g) and stir-fry for 2 minutes before adding the mangetout (200 g) . Cook for a further 1-2 minutes. Add the remaining teriyaki sauce (40 mL) and cook for a further 30 seconds.

Step 5

Divide the rice between 4 serving dishes. Add a salmon fillet and some of the stir-fried vegetables to each, and scatter with the spring onions (4) .

Rachel Furness' salmon teriyaki stir-fry

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