STICKY TERIYAKI SALMON

(SERVES 1)

- 120g salmon fillet

- 1tsp olive oil

- 1tsp teriyaki sauce

- 1tsp soy sauce

- 1 garlic clove

- 4g ginger

- ½ red chilli

- 50g sugar snap peas

- 100g broccoli

- 70g wholegrain rice

- 150ml water

- 1 spring onion

METHOD

Put a large saucepan of water on to boil. Cook the rice according to the pack instructions.

Meanwhile, remove the root from the spring onion and thinly slice, deseed and finely chop the red chilli, then peel and grate the garlic (or use a garlic press).

Heat oven to 200°C/fan 180°C.

In a bowl, combine the soy sauce and teriyaki together. Place the fish inside the bowl and mix.

Place the salmon on the baking tray with the sauce drizzled on top and roast for eight to ten minutes, until glazed and just cooked through. Set aside.

Heat the oil in a wok, then fry the ginger, garlic and chilli for one minute. Stir-fry the broccoli for three minutes, then mix in the sugar snap peas and cook for one to two minutes.

Just before serving, fluff up the rice with a fork and mix in the spring onion. Serve alongside the sticky fish and mixed veg.

PER SERVING Kcals: 708 | Protein: 35g | Fats: 36g | Carbs: 63g