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Teriyaki Salmon with Rice & Greens | Pop the rice in a rice cooker, set it and forget it, and add whatever cooked vegetables you fancy to bring this quick-prep supper to the table, with ingredients from @dunnesstores! X #AD Serves: 4 Time: 30 mins marinating time 4 salmon fillets 120ml teriyaki marinade 200g basmati rice 1 tbsp vegetable oil 200g tenderstem broccoli 200g sugar snap peas 1⁄2 cucumber, peeled, deseeded and chopped 6 spring onions (scallions), thinly sliced Sea salt Pour the teriyaki over the salmon and leave to marinate for at least an hour or overnight is best. Cook the rice in a rice cooker or follow these instructions for cooking in a pot of water; rinse the rice in cold water until the water runs clear. Tip into a pot and cover with 400ml cold salted water. Bring to the boil and simmer for 8 minutes, then turn off the heat and leave, covered, to steam. After 5 minutes all the water will have been absorbed and the rice will be cooked. Fluff up with a fork. Heat the oil in a pan over a medium-high heat. Remove the salmon from the marinade and fry for 3–4 minutes on one side until sticky and dark, then flip over and cook for a further 2–3 minutes until just cooked. Transfer to a plate. Add the tenderstem broccoli and sugar snap peas to a microwavable dish. Season with sea salt and add about 2 tablespoons of cold water. Cover with a lid or plate and microwave on high for about 4 minutes. Divide the rice between four bowls. Top each with a salmon fillet, sugar snap peas, broccoli, cucumber and spring onions and serve.
