Teriyaki Salmon Salad
A super quick tea that I felt was worth a write up. This went from the bag to my face in less than 15 minutes, thanks to microwave rice and fish under the grill.
You will need
For the salmon
- A salmon fillet per person
- A teaspoon of honey
- A teaspoon of sesame oil
- A couple of cloves of garlic minced
- A tablespoon of soy
For the salad
- A pack of microwave rice
- A handful of tomatoes, fine diced
- A few inches of cucumber finely diced
- A pepper finely diced
- A bag of mixed leaves, chopped a little
- The seeds from half a pomegranate
- A teaspoon of honey
- 2 teaspoons of soy
- 2 teaspoons of a sharp vinegar (I used rice vinegar)
Do
- Mix up the salmon marinade and stick the salmon in it
- Pop the rice on to microwave. When it’s done, pop it on the plates, you want it cool, not red hot. Don’t reheat rice, that way lies food poisoning.
- Pop the grill on high to heat
- Pop the salmon under the grill, skin side down, without the marinade
- Whilst the salmon cooks, chop all the veg
- Whisk up the salad dressing and mix with the salad
- Turn the the salmon over, pile some of the marinade and it’s garlicky bits on the top, and cook until the skin is crisp
- Serve by piling it all on top of rice
Result
Delicious, salty, garlicky, super colourful, super quick.