Serves 2, generously
TERIYAKI SAUCE
● 1/4 cup soy sauce
● 1/4 cup Manuka Emporium Manuka Honey
● 2 tbsp brown sugar
● 0.18oz fresh peeled ginger, finely chopped
● 1 clove garlic, finely chopped
● 1 tsp cornstarch
● 2 tbsp rice wine vinegar
● 12.3oz piece of salmon, skin removed, pin-boned and cut into 2 slabs
● 5.3oz brown rice
● 3.5oz shelled frozen edamame beans
● Generous handful fresh baby spinach, sliced
● 1-2 tbsp sesame seeds
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Start by making the teriyaki sauce. Add the soy sauce, honey, brown sugar, ginger, garlic and 4.2 fl oz water to a small saucepan.
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In a small bowl, whisk the cornflour with 1 tbsp water until a smooth paste, then add to the saucepan and whisk through.
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Set over a high heat and bring to a boil, then reduce heat and simmer, whisking constantly, for 4-5 minutes until thickened. Remove from heat and stir through the vinegar. Allow to cool.
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Meanwhile, cook the brown rice in a pot of salted boiling water for 15 minutes or until tender. Drain and allow to cool.
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Add the edamame beans to a separate pot of boiling water and cook for 1 minute, before immediately transferring the beans to a sieve and running under cold water.
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When ready to assemble, preheat oven to 392°F grill/356°F fan grill. Line a baking tray with baking paper.
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Arrange your salmon pieces on your baking tray and brush generously with teriyaki sauce. Bake for 15-20 minutes, or until the edges are lightly caramelised and the flesh is cooked to your liking.
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To assemble, divide the brown rice among your serving bowls, followed by the edamame beans. Arrange over the salmon and spoon over any roasting juices. Drizzle with a little remaining teriyaki sauce, garnish with sesame seeds and serve immediately.
