We are large salmon followers in my residence and this dish is a business favourite,” states singer and presenter Rochelle Humes.
“The teriyaki marinade is zingy and tasty. Simply just provide with brown rice and whatsoever greens you have in the fridge or freezer for a knock-out meal. I‘ve instructed edamame beans, which I love as they are genuinely functional and packed with protein.”
6 tbsp teriyaki sauce (examine label for allergens)
Juice of 1 lime
4 x 100g skin-on salmon fillets
250g brown rice
200g clean or frozen edamame beans
200g tenderstem broccoli
5 tsp sesame oil
¼ garlic clove, grated
1. Put the teriyaki sauce and fifty percent of the lime juice in a vast, shallow bowl and blend to combine. Incorporate the salmon fillets, pores and skin-facet up and established apart to marinate though you get ready the rice and veg.
2. Prepare dinner the rice in a pan of boiling water, in accordance to packet recommendations, right up until tender.
3. When the rice is just about prepared, provide a pan of drinking water to the boil around a substantial warmth, the insert the edamame beans and tenderstem broccoli, lower to a simmer and leave to prepare dinner for 5 minutes until tender.
4. Heat 1 teaspoon of the sesame oil in a frying pan in excess of a medium warmth, then include the salmon, skin-side down, and 50 percent of the marinade. Cook dinner for 5 minutes until eventually the skin is crisp, then transform the salmon fillets and increase the remaining marinade to the pan. Cook for one more 3 to five minutes right up until the salmon is cooked as a result of.
5. Meanwhile, combine the remaining lime juice, sesame oil and garlic in a compact bowl and set aside.
6. Drain the rice and vegetables and divide between four serving bowls, then best each individual with a fillet of the salmon. Spoon the lime and sesame dressing around the greens in each individual bowl, then provide.
For initially-stage weaning: Leave some of the salmon unmarinated, but cook dinner in the exact same way, then mash the salmon into the cooked rice and serve with plain veg on the facet.
For more mature kids: More mature kids should be great with this as it is, nevertheless people with delicate palates might like the veg served with out the zingy dressing.
Recipe extracted from ‘At Mama’s Table’ by Rochelle Humes (posted by Vermilion, £20 food stuff photography by Yuki Sugiura, photographs of Rochelle by Karis Kennedy), available now