Neven Maguire's Teriyaki Salmon Rice Bowls 

Ingredients

• 200g Simply Better Organic Jasmine Rice, well rinsed
• 3 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 2 Packs Simply Better Fresh Organic Irish Salmon Darnes
• 1 Pouch Simply Better Aromatic Teriyaki Stir-Fry Sauce
• 1 Pack Simply Better Irish Organic King Oyster Mushrooms
• 40g Butter, cubed
• 1 Tbsp. Chopped Fresh Coriander
• 2 Spring Onions, thinly sliced
• 1 Simply Better Irish Red Chilli, cut into rings
• 1 Pack Simply Better Irish Cavolo Nero, shredded
• 1 Tbsp. Toasted Sesame Seeds
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

Method

1. Cook the jasmine rice in a large pan of boiling salted water for 10-12 minutes until tender then, drain into a sieve and keep warm over a pan with a little simmer water.
2. Carefully slice the mushrooms in half lengthways. Lightly score a 5mm diagonal criss-cross pattern into the cut side of each one. Heat a non-stick frying pan over a high heat. Once it is almost smoking, add 1 Tbsp. of the oil and the mushrooms cut-side down. Turn the heat to medium high. Cook for 3-5 minutes depending on their size until they are all a nice golden colour. Add the butter to the pan. Once melted, add the coriander and garlic and season with salt. Turn the mushrooms over and baste with the foaming butter until they are cooked all the way through. Drain on kitchen paper and sprinkle with salt to taste, keep warm. Wipe out the pan.
3. Meanwhile, heat another non-stick frying pan over a medium heat. Dry the salmon with kitchen paper and add 1 Tbsp. of the oil. Add the salmon, skin side down and cook for 8 minutes until the skin is crisp and the salmon is lightly golden on all sides. Turn the salmon so it is skin side up and pour over the teriyaki sauce. Cook for another 2 minutes, basting the fillets regularly until the sauce has achieved a nice glaze all over the fish.
4. Add the remaining Tbsp. of oil to the frying pan you cooked the mushrooms in. Add the spring onions and chilli, then season generously and stir-fry for 20 seconds. Add the Cavolo Nero and continue to stir-fry for a minute or two until just crispy but tender. Spoon the jasmine rice into bowls and put a piece of salmon on top with some of the teriyaki sauce. Add the mushrooms to the other side and then add a pile of the Cavolo Nero. Scatter over the sesame seeds to serve.