Ingredients (for 2 people)
- 2x 200g salmon fillets
- 60ml of teriyaki sauce
- A handful of fresh spinach
- 2 tablespoons olive oil
- 1/2 avocado, sliced
- 2 portions of sushi rice (or regular rice works too)
- 2 teaspoon toasted sesame seeds
- 1/2 lime, optional
- 2 teaspoons of chopped spring onions, optional
- 1 squeeze of mayonnaise, optional
- Salt & pepper to taste.
Method:
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Place the salmon in a shallow dish or Tupperware, then cover with the teriyaki sauce. Using cling film or a lid seal the dish and let marinate in the fridge for 30 minutes
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When ready, start by cooking your rice according to package directions and preheat your oven or air-fryer to 200ºC
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Place the salmon skin side down on a baking dish or tray lined with parchment paper and bake for 15-20 minutes until the salmon is cooked through. If needed, to crisp the top further, finish off with the grill on at full capacity for 1-2 extra minutes
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While the salmon cooks, toast your sesame seeds in a dry pan over medium heat until golden brown and fragrant, stirring occasionally, about 3-5 minutes. Remove seeds from pan and set aside to cool
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In the same pan, heat a splash of olive oil to medium heat and wilt the spinach for 2 minutes, then cover and set aside
- Divide cooked rice into bowls, add the spinach and delicately place the salmon fillets on top. Garnish with the avocado, sesame seeds, and if using a light drizzle of mayonnaise
- Enjoy!
