Health & Wellbeing

Healthy Eating:

Salmon Teriyaki Serves 4

INGREDIENTS
Salmon 4 fillets
Shiitake Mushrooms 8
Baby Spinach 250g
Edamame Beans 400g
Tahini 1 tbsp
Sesame Seeds 20g
Teriyaki Sauce 4 tbsp
Poppy Seeds 10g
Olive/Sesame Oil a drop
Seaweed 5g

Method

Cut a star shape into the top of each of the shiitake mushrooms, then place upside down in a small saucepan with a little water and gently simmer for a few minutes. This will intensify their flavour. Remove, drain and leave to one side.

Steam or blanch the spinach in a little water until soft. Squeeze to remove excess liquid. For a smarter presentation divide into two portions, wrapping each tightly into two sausage shapes with some cling film and keep in the freezer for 20 minutes to chill.

In another pan of salted boiling water add the edamame beans. When all the beans are floating they are cooked. Drain the beans and then add the tahini and blend together adding some of the cooking water and drop of olive oil if necessary until making a smooth paste. Season to taste.

Cut the fillets of salmon into 1cm square pieces and put into a bowl with the teriyaki sauce or use the whole fillets if you prefer. Allow to marinate for around 1 hour then sprinkle the sesame seeds on top. When marinated, heat the oven to 200°C, and cook the salmon on a oily tray for 12-15 minutes until the sesame seeds are a rich and gorgeous golden brown.

With a sharp knife cut both ends of the spinach sausages and then cut each diagonally through the middle into two pieces. Press each diagonal cut into some poppy seeds.

Finally soak the seaweed in some tepid water for 20 minutes, squeeze and dress with a drizzle of light soy sauce.

All is now ready to plate and serve. PN

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