Teriyaki Salmon on a bed of Spicy Rice
This is a simple and phenomenally tasty supper dish, perfect for an autumnal Friday. Healthy and filling too. For each person, pop a decent salmon fillet, skinned, into an oven dish and drizzle over a good teriyaki sauce. Bake in the oven for 15 minutes at 160c for a fan oven, 180c if not.
Cook your rice – I use basmati cooked in a ceramic rice cooker. In a frying pan tip two or three tablespoons of olive oil – heat – then add two finely chopped and deseeded long red peppers, one finely chopped red chilli, and two chopped cloves of garlic. Fry for around ten minutes on a medium heat, then add 100 gm of finely chopped fresh spinach. Cook for a further 5 minutes.
Pour the drained cooked rice into a bowl and gently stir through the pepper and spinach mix. Share the rice between plates and add a fillet of the salmon. Drizzle with some of the teriyaki sauce and serve.
This is such a marvellous match of flavours. It just works so well.
Salmon and September on a plate!