Have dinner ready in a flash with this speedy teriyaki-glazed salmon served with Asian greens and brown rice.
2 spring onions, thinly sliced
4 x 200g boneless salmon fillets with skin
2 tablespoons vegetable oil
1/4 cup mirin
1/3 cup teriyaki sauce
2 tablespoons soy sauce
3 teaspoons sesame oil
200g sugar snap peas, trimmed
1 bunch baby buk choy, trimmed, halved lengthways
2 bunches asparagus, trimmed
450g packet microwave brown rice
2 teaspoons sesame seeds, toasted
1 avocado, sliced
1/3 cup Kewpie mayonnaise
Wasabi, to serve
Pickled ginger, to serve
Place spring onion in a bowl of iced water. Refrigerate until needed.
Place half the vegetable oil in in a large frying pan. Swirl to coat. Place salmon in pan skin-side down. Place over medium heat. Cook for 8 minutes or until skin is crisp. Turn and cook for 4 minutes or until starting to brown. Add mirin, teriyaki sauce, soy sauce and 2 teaspoons sesame oil to pan. Cook for a further 2 minutes or until salmon is cooked to your liking. Using tongs, transfer salmon to a plate. Cover to keep warm.
Add sugar snap peas, buk choy and asparagus to pan. Toss over medium heat for 2 to 3 minutes or until vegetables are coated and just wilted.
Meanwhile, cook rice according to packet instructions. Stir in sesame seeds and remaining sesame oil. Season.