TERIYAKI SALMON WITH RICE AND GREENS
SERVES 4
PREP TIME: 15 MINUTES, PLUS MARINATING
COOK TIME: 15 MINUTES INGREDIENTS:
■ 75ml (1/3 cup) soy sauce
■ 50g (2oz) brown sugar
■ 3 tbsp mirin
■ 2 garlic cloves, grated
■ 2 tsp cornflour
■ 4 x 175g (6oz) salmon fillets
■ 200g (7oz) basmati rice
■ 1 tbsp vegetable oil
■ 2 avocados, sliced
■ 1⁄2 cucumber, peeled, deseeded and chopped
■ 6 spring onions, thinly sliced
■ 200g tenderstem broccoli
■ 200g sugar snap peas
METHOD:
1. Add the soy sauce, brown sugar, mirin, garlic and cornflour into a small pan and whisk together. Bubble gently for 5 minutes until thickened. Set aside to cool completely.
2. Once cold, pour the teriyaki over the salmon and leave to marinate for at least an hour or overnight is best.
3. Rinse the rice in cold water until the water runs clear. Tip into a pan and cover with 400ml (1 3⁄4 cups) 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.
4. 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 add the reserved marinade and cook for a further 2–3 minutes until just cooked. Transfer to a plate.
5. 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.
5. Divide the rice between four bowls. Top each with a salmon fillet, sugar snap peas, broccoli, cucumber and spring onions and serve.
SERVES 4
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES INGREDIENTS:
■ 1–3 tsp freshly cracked black peppercorns (to taste)
■ 120g (4oz) butter
■ 300g (10oz) mixed mushrooms (eg, shitake, oyster, chestnut) sliced or torn
■ 10 sage leaves
■ 1-2 tbsp olive oil
■ 250g (9oz) fresh gnocchi
■ 100g (31⁄2oz) Parmesan cheese, finely grated, plus extra to serve
■ 50g (2oz) pecorino cheese, finely grated
METHOD:
1. Toast the peppercorns in a large, hot, dry frying pan until fragrant, then roughly crush in a pestle and mortar and set aside.
2. Add 50g (2oz) of the butter to the frying pan along with the oil and return to the heat. Once the butter is melted add the mushrooms and fry until golden all over. Season well then scoop out of the pan onto a plate.
3. Add another tbsp of oil to your pan and fry the sage leaves until crispy, then remove these to the same plate. 3. Bring a large pan of salted water to the boil. Add the gnocchi and cook for 2–3 minutes until they float to the surface. Scoop off with a slotted spoon and save 200ml (generous 3⁄4 cup) of liquid.
4. Add the rest of butter to the pan you cooked the mushrooms in; once it’s melted add the toasted peppercorns. Stir through the reserved pasta water and simmer for a minute or so until reduced by about half.
5. Add the drained gnocchi to the pan and toss to coat in the sauce. Simmer for a minute or two, then remove from the heat and stir through the mushrooms and the cheese.
6. Serve straight away in wide bowls with a little more Parmesan and the crispy sage leaves scattered over.