2 x 150g salmon fillet (fish)
100g rainbow chard
1 pak choi
1 red chilli
2 spring onions
2 tbsp honey
2 tbsp tamari (soya)
4cm fresh ginger
1. Preheat the oven to 180°C / gas mark 4 and boil a kettle.
2. To make the teriyaki sauce: finely chop the chilli and peel and finely chop the ginger. Mix the chilli and ginger in a bowl with the tamari, honey and half of the juice from the lime. Trim the end of the pak choi to separate the leaves. Cut each leaf in half lengthways.
3. Rinse the quinoa and add to a saucepan with 300ml boiling water. Simmer for 15 mins until cooked.
4. Heat a medium-sized pan with 2 tsp oil on a medium heat. Place the salmon in the pan skin side down and fry for 5 mins each side. Add the teriyaki sauce to the pan for 5 mins, then add the pak choi and cook for a further 3 mins until the pack choi is tender and the salmon is cooked through.
5. Meanwhile, roughly chop the chard and place in a bowl with 1 tsp oil, spread out onto a baking tray and place in the oven for 5 mins until turning crispy and golden.
6. Thinly slice the spring onion into ribbons. Drain the quinoa and season with sea salt & black pepper. Stir in the remaining lime juice and the crispy chard.
7. To serve, spoon the crispy chard quinoa onto two warm plates, top with the pak choi and place the salmon over this. Drizzle over the remaining teriyaki sauce from the pan and top with the spring onion ribbons.
Recipe courtesy of Mindful Chef