Teriyaki Salmon and Rainbow Slaw

Nutrition per serve

Ingredients

• 150g Japanese rice
• 1pcs Lebanese cucumber
• 1pcs carrot
• 150g red cabbage
• 2pcs Tasmanian salmon fillets
• 50ml teriyaki sauce
• 40g Japanese dressing
• 15ml white vinegar
• 8ml sugar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, halve the cucumber lengthwise, then scrape out the seeds using a teaspoon. Thinly slice the cucumber. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Very thinly slice the cabbage.
3. Step 3 — Pickle slaw
   Combine 3 tsp white vinegar and 1½ tsp sugar in a large bowl and stir until the sugar dissolves. Add the cucumber, carrot and cabbage and toss well to combine. Set aside to pickle, tossing occasionally, until needed.
4. Step 4 — Cook salmon
   Heat 2 tsp oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2 mins.
5. Step 5 — Add sauce
   Carefully add the teriyaki sauce to the salmon (take extra care adding the sauce to the hot pan as it can spit and the steam created is very hot). Remove the pan from the heat and set aside for a further 1 min or until the fish is just cooked or cooked to your liking.
6. Step 6 — Get ready to serve
   While the salmon is resting, add 2 tsp oil to the slaw and toss to combine. Taste, then season with salt and pepper. Divide the rice, slaw and salmon among plates. Drizzle with the Japanese dressing to serve.

Allergens

Fish, Gluten, Soy, Sulphites, Wheat, Sesame