Teriyaki Salmon Bowls

Teriyaki Salmon Bowls | Salmon in a umami laden sauce with whatever steamed vegetables you have to hand, served with rice. Simple comfort food for dark evenings! Serves: 4 1 cucumber, finely sliced 2 tbsp sesame oil 3 tbsp toasted sesame seeds 3 tbsp mirin or sake 250g broccoli, sliced 3cm piece fresh ginger, grated 3 tbsp soy sauce 2 tbsp rice wine vinegar 2 tbsp brown sugar 4 salmon fillets, skin on 2 tbsp rapeseed oil 4 spring onions, sliced diagonally 400g rice, to serve Add the cucumber to a bowl with the sesame oil, 1 tablespoon of the sesame seeds and 1 tablespoon of the mirin. Set aside. Steam the broccoli on the hob over boiling water until tender, or put into the microwave for 6 mins with 50ml of water. Add the ginger, remaining mirin, soy sauce, rice wine vinegar and brown sugar to a saucepan and place over a high heat. Bring to a boil before reducing to a simmer, allowing to bubble away for 10 minutes until thickened. Cook the rice according to packet instructions. Fry the salmon fillets in a frying pan over medium high heat with rapeseed oil for a couple of minutes, then flip and fry on the other side. Pour in a few tablespoons of the teriyaki sauce and fry for another few minutes until cooked through. Serve with an extra drizzle of teriyaki sauce, rice, the steamed broccoli, spring onion and a sprinkle of the remaining sesame seeds.