Salmon teriyaki rice bowl
450 g, choppped into large chunks
2 tablespoons, level
2 inch slice(s), peeled, half grated and half juilenned
2 clove(s), finely sliced
Chilli, Green or Red
1 individual, finely sliced
200 g, Tenderstem
400 g, 200g pak choi and 200g choi sum
Calorie controlled cooking spray
Brown rice, Microwaveable
1 tablespoons, toasted
1 tablespoons, rougly chopped
- Put the salmon in a shallow dish with the teriyaki marinade, grated ginger and half the garlic. Cover and marinate in the fridge for at least 30 minutes.
- Heat the oil in a large wok or frying pan over a medium-high heat. Stir-fry the remaining ginger and garlic with the chilli for 1-2 minutes, then add the broccoli and soy sauce and stir-fry for 3-4 minutes. Add the pak choi and choi sum and stir-fry for 2 minutes until just wilted.
- Meanwhile, heat a nonstick griddle pan over a high heat and mist with cooking spray. Griddle the salmon for 5 minutes, turning once, until cooked through.
- Cook the rice to pack instructions and divide between bowls. Top with the greens and salmon and serve garnished with the sesame seeds and coriander.