Teriyaki Salmon Bowl

INGREDIENTS

• 1 tbsp sunflower or olive oil
• 2 salmon fillets
• 100ml teriyaki sauce
• 200g broccoli, cut into florets
• 1 avocado, sliced

To serve:

• 150g basmati rice, cooked
• 1 red chilli, sliced
• 1 spring onion, sliced

METHOD

1. Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
2. Once hot, brush most of the marinade from the salon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
3. Meanwhile, steam or boil the broccoli until al dente.
4. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce.

Optional serving suggestion: Garnish with chilli slices and spring onion.