Teriyaki Salmon with Shitake Mushroom and Pepper Basmati Rice

Serves 10

Ingredients

Salmon & Marinade

  • 10 x 160g salmon fillets
  • ¼pt soy sauce
  • ¼pt dry sherry
  • 200g fresh ginger, chopped
  • 2 red chillies, chopped
  • 1 tbsp honey
  • A little oil , for shallow frying

Shitake Mushroom Basmati Rice

  • 75g per portion, Tilda Easy Cook Basmati Rice, cook as per pack instruction
  • 10 spring onions, finely chopped
  • 1 yellow peppers, peeled and finely chopped
  • 1 red pepper, peeled and finely chopped
  • 1 green pepper, peeled and finely chopped
  • 200g mushrooms, shitake, sliced
  • 2 garlic cloves, chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil

Method

Salmon & Marinade

  1. Marinade the salmon fillets for maximum 2 hours then remove and pat dry.
  2. Heat the oil in a pan, remove the salmon from the marinade and fry for 2 minutes on both sides or until browned but just cooked.

Shitake Mushroom Basmati Rice

  1. Sauté the vegetables, seasoning with soy sauce and sesame oil.
  2. Mix into the warm rice and serve.
  3. Serve with steamed bok choy.