Teriyaki salmon, asparagus, rice, togorashi
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Soy, seame, onion, wheat
SPECIALISED EQUIPMENT: Steamer with lid
Teriyaki sauce: Ingredients: Light soy, mirin, sugar, cooking wine. Allergens: Soy, wheat
Togarashi: Ingredients: Sesame seeds, orange, chilli, sichaun pepper, nori, poppy seeds, ginger. Allergens: Sesame seeds
1. Prepare the ingredients: Wash the vegetables. Remove the woody ends of the asparagus. Thinly slice the capsicums. Thinly slice the spring onions on the diagonal. Combine the capsicums and spring onions.
2. Cook the rice and the asparagus: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 6 minutes or until cooked through. Place the asparagus in a steamer on top of the rice. Cover the steamer. Cook for a further 2 minutes. Remove the asparagus from the steamer and strain the rice through a sieve or colander.
3. Cook the salmon: Heat a splash of oil in a frying pan over high heat. Rub a little salt into the skin of the salmon. Add the salmon to the pan, skin side down, and cook for 3 minutes or until the skin becomes crisp. Turn the fish over and reduce heat to medium. Cook a further minute or until the fish is just cooked.
4. To serve: Divide the rice, salmon and asparagus between the serving plates. Add the capsicums and spring onions. Spoon the teriyaki sauce over the salmon and sprinkle the togarashi over the rice.