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Salmon
Teriyaki with Steamed Asparagus and Jewelled Rice
 Ingredients
to serve 2 people:
Teriyaki
Marinade:
- 1 tablespoon light soy sauce
- 1 dessertspoon clear honey
- 2 tablespoons dry sherry
 Salmon
& Asparagus:
- 150 g (5 oz) x 2 salmon fillets
- 1 bundle asparagus
- 1 dessertspoon vegetable oil
Jewelled
Rice:
- 1 dessertspoon vegetable oil
- 1 small onion - finely chopped
- 1 clove garlic - crushed
- 1 cm (½") piece fresh ginger - finely chopped
- 150 g (5 oz) long grain rice
- 275 ml (10 fl oz) hot water
- 3 cm (1") piece cucumber - finely diced
- 3 cm (1") piece red pepper - finely diced
- 25 g (1 oz) frozen sweetcorn
Method:
| Place
the teriyaki marinade ingredients into a shallow non-metallic
dish, and stir to combine. |
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| Add
the salmon fillets, and coat them all over. Leave for at least
15 minutes, but preferably overnight. |
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| In
a saucepan, fry (sweat) the chopped onion, crushed garlic, and
chopped ginger until just soft, not brown. |
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| Carefully
measure and add the rice. Stir well until mixed and coated.
Pour in the measured hot water. |
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| Cover
with a lid and bring to the boil. Boil for 10 - 12 minutes,
until the water is absorbed. |
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| Put
a steamer on top of the pan of rice. Trim and wash the asparagus,
and steam covered for 3 - 5 minutes. |
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| Stir
the diced cucumber, red pepper, and sweetcorn into the rice
for just the last couple of minutes. |
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| Remove
the salmon fillets from the marinade, and pat dry with kitchen
paper. |
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| Heat
the oil in a frying pan, and fry the fillets for 3 - 5 minutes
on each side, starting with the skin side. |
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| Place
the teriyaki marinade juices in a saucepan and heat until reduced
slightly. |
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| Serve
the asparagus coated with teriyaki sauce, topped with salmon,
and spoon the jewelled rice alongside. |
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Dessert:
Apple Shortbread with Butterscotch Sauce 
|
The
Queen 
