Teriyaki Salmon & Stir Fried Wild Rice with Vegetables
3 tablespoon soy sauce
3 tablespoons mirin
1 wild Alaskan Pacific salmon fillet (about 120g)
Mix together the mirin & soy. Add the salmon and leave to marinate at least one hour or as long as overnight.
Spray a non-stick pan with a little flavourless oil and cook the salmon fillet about 2-3 minutes on each side (according to thickness) until just cooked. Remove from pan.
Add the reserved marinade and cook until thickened and sticky looking - watch carefully as it burns easily. Pour sauce over fish and serve with
Wild Rice Stir Fried with Vegetables
60g long grain Canadian Wild Rice, cooked
100 fine beans, cut into 1 inch segments
100g red pepper, cut into small chunks
1-2 cloves garlic crushed
100g petit pois
salt & pepper to taste
Stir fry the fine beans and red pepper in a non-stick pan sprayed with a bit of flavourless oil. When they are nearly cooked, add the garlic and petit pois. Continue stir frying until peas are cooked; about another 2 minutes. Add the rice, toss and stir thoroughly until all ingredients are cooked and rice is warmed through. Season to taste & serve.
Calories (kcal) 628.1
Carbohydrate (g) 86.0
Protein (g) 47.1
Fat (g) 7.7
Fibre (g) 9.2
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