Salmon teriyaki with wok-fried greens

This healthy mix of salmon and vegetables is packed with flavour.

Serves 4 • Ready in 45 mins

3tbsp teriyaki sauce

1tbsp maple syrup

500g salmon fillet

50g cashew nuts

100g frozen, shelled edamame beans

2tsp sesame oil

1 onion, finely sliced

2 garlic cloves, sliced

1 broccoli, cut into florets and cut in half

1tsp soy sauce

1 red chilli, deseeded and finely sliced Juice of ½ lime

1tbsp salad cress

Basmati and wild rice, cooked to serve

1 Heat the oven to 190C/Gas 5. Mix together the teriyaki sauce and maple syrup. Season the salmon and place in an ovenproof dish then spoon over the sauce and set aside to marinate.

2 Meanwhile, in a wok, over a medium heat, toast the cashew nuts, tossing regularly, until golden. Tip into a bowl.

3 Cook the edamame beans in boiling water for 3 mins, then refresh in cold water.

4 Wipe out the wok with some kitchen paper and add the sesame oil. Add the onion and cook until soft, then add the garlic and cook for 2 more mins.

5 Increase the heat to medium-high. Add the broccoli, soy sauce and

2tbsp water. Cover and cook for around 10 mins, stirring occasionally and adding a little more water if needed, until the broccoli is tender.

6 Stir in the edamame beans, chilli and lime juice then transfer to a serving dish. Cover to keep warm.

7 As the broccoli is cooking, put the salmon and the marinade into the oven and cook for 15 mins. 8 Flake the salmon over the vegetables, discarding the skin. Stir any marinade left in the dish and drizzle on top.

9 Chop the cashew nuts and scatter over along with the cress. Serve with rice.

Per serving: 433 cals, 27g fat, 5g sat fat, 15g carbs