Baked Teriyaki Salmon with Ginger Spinach Rice

Serves  2

Time 25 minutes plus marinating

Ingredients

Teriyaki Salmon

2 tbsp teriyaki sauce 

2 x 160-180g pieces salmon

Ginger Spinach Rice

¾ cup basmati rice, rinsed and drained

1-1.5 tsp grated fresh ginger

2 cups baby spinach leaves, firmly packed

Broccolini and Zucchini Ribbons

1 bunch broccolini, trimmed

2 medium zucchini, sliced about 5 mm thick

1½ tbsp extra virgin olive oil

1 spring onion, finely sliced

1 tbsp sesame seeds, toasted

Method

Heat oven to 180°C and line a baking tray with greaseproof paper. 

Place basmati rice in a small saucepan and add 1.5 cups water and fresh grated ginger, cover with a lid and bring to the boil on a medium heat. Remove the lid, reduce heat to low and cook until water is almost absorbed. 

Add spinach leaves, toss gently through the rice, cover and turn off the heat allowing the spinach to wilt. Keep the rice covered and warm until ready to serve.

Marinate the salmon with teriyaki sauce for 10-15 minutes.

Add broccolini and zucchini ribbons to a baking tray, drizzle with extra virgin olive oil and toss to coat. Spread the vegetables around the tray to make space for the salmon. 

Place salmon on the baking tray and cook in the oven for 6-8 minutes. 

Once salmon is cooked, spoon ginger spinach rice into bowls, top with broccolini, zucchini ribbons, and teriyaki salmon, then sprinkle with sliced spring onion and sesame seeds and tuck in.