Teriyaki Salmon With Sesame Greens

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Trim, then slice your spring onion[s] finely

Tip: Cooking for 2 or more? Chop them in one bunch for speed!

Add your sweet pea pods to a bowl and cover them in boiled water until fully submerged

Set aside to soften

Combine your soy sauce, honey and chilli flakes (can't handle the heat? Go easy!) in a bowl – this is your teriyaki sauce

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your salmon fillet[s] to the pan and cook for an initial 3 min on each side

(Doubled your protein? Use 2 pans!)

While the salmon is cooking, squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add the teriyaki sauce and half the sliced spring onion (save some for garnish!) to the pan

Cook for 2 min further on each side or until the salmon is cooked through and the sauce has thickened slightly – this is your teriyaki salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the sauce has thickened, drain the softened sweet pea pods and return to the bowl

Add your toasted sesame oil and toasted sesame seeds and give everything a good mix up – these are your sesame greens