How to make teriyaki salmon, crispy chard and pak choi
Salmon is rich in omega-3 fatty acids for healthy brain function, while the zingy ginger in the homemade teriyaki sauce is great for digestion
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Your support makes all the difference.Teriyaki salmon, crispy chard and pak choi
100g rainbow chard
1 lime
1 pak choi
1 red chilli
1tbsp oil
2 spring onions
2tbsp honey
2tbsp tamari
2 x 150g salmon fillet (skin off)
4cm fresh ginger
80g quinoa
Preheat the oven to 180C and boil a kettle. To make the teriyaki sauce: finely chop the chilli, and peel and finely chop the ginger. Mix the chilli and ginger in a bowl with the tamari, honey and half of the juice from the lime. Trim the end of the pak choi to separate the leaves. Cut each leaf in half lengthways.
Rinse the quinoa and add to a saucepan with 300ml boiling water. Simmer for 15 mins until cooked. Heat 2tsp oil in a medium-sized pan on a medium heat. Place the salmon in the pan skin side down and fry for 5 mins each side. Add the teriyaki sauce to the pan for 5 mins, then add the pak choi and cook for a further 3 mins until the pak choi is tender and the salmon is cooked through.
Meanwhile, roughly chop the chard and place in a bowl with 1tsp oil, spread out onto a baking tray and place in the oven for 5 mins until turning crispy and golden. Thinly slice the spring onion into ribbons. Drain the quinoa and season with sea salt and black pepper. Stir in the remaining lime juice and the crispy chard.
To serve, spoon the crispy chard 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 and top with the spring onion ribbons.
Recipe from Mindfulchef.com
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