TERIYAKI SALMON

SERVES 6 PREP 10 MINS + MARINATING COOK 10 MINS

Preheat oven to moderate, 180°C. Line an oven tray with baking paper. In a shallow dish, combine ½ cup teriyaki sauce, 2 tsp grated ginger, 2 tsp finely grated lime zest and 1 crushed garlic clove. Add 6 x 125g salmon fillets, turning to coat. Set aside 10 minutes, basting occasionally. Arrange salmon on tray and drizzle with marinade. Sprinkle with 1 tbsp sesame seeds. Bake 10 minutes, until cooked to taste (salmon is best served slightly rare in the centre). AVOCADO & EDAMAME SALAD In a bowl, toss 1 chopped avocado, 150g blanched, podded edamame beans, 1 each red and yellow seeded, sliced capsicums, 1 cup coriander leaves, 50g bean sprouts and 2 sliced green onions. Toss with combined 2 tbsp lime juice and 1 tsp sesame oil. Serve salmon drizzled with cooking juices and accompanied by a sprig of coriander, salad, brown rice and lime wedges.