Teriyaki salmon with broccoli and rice

Ingredients for 4 portions

• 3 ½ tbspSoy sauce, Japanese
• ≈ 3 ½ tbspWater
• 1 ½ tbspHoney
• 1 tbspGinger, grated
• 1 cloveGarlic, grated
• 1 tspCornflour
• 500 gSalmon fillet, 4 skinless portions
• 2Spring onions, thinly sliced
• 1 tbspSesame seeds, toasted

On the side

• 2 ½ dlBrown rice
• 500 gBroccoli, in florets
• 200 gSugar snap peas

Method

1. Rinse the rice and cook it according to the packet instructions, about 25 minutes.
2. Heat the oven to 225 °C. Bring the soy sauce, water, honey, ginger and garlic to the boil in a small saucepan. Mix the cornflour with a splash of cold water, whisk it in and boil for 1 minute, until the sauce is glossy and slightly thick.
3. Put the salmon pieces in an ovenproof dish and brush them with half the teriyaki sauce.
4. Bake the salmon in the middle of the oven for about 12 minutes, until just cooked through. Brush with a little more sauce halfway.
5. Cook the broccoli and sugar snap peas in lightly salted water for 3 minutes, until tender but still with some bite. Drain.
6. Serve the salmon with the rice, the vegetables and the rest of the sauce. Scatter over the spring onion and sesame seeds.

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