Salmon Teriyaki and Rice with Spinach

(Serves 4)
Ingredients
For Teriyaki sauce
2.5cm fresh ginger, peeled and finely
grated
1Tbsp reduced salt soy sauce
1Tbsp mirin
3 tsp honey
3/4tsp sesame oil
For the fish
4x120g Salmon fillets, skin on, scaled
and pin bone
Tbsp Olive oil
For the rice
White rice

Spinach with lemon and garlic

400g Spinach
2 cloves garlic
2tsp Olive oil
1 lemon
Equipment
Large non-stick fry pan
Shallow bowl
Measuring spoons
Grater
Tongs

Methods:
1. Steam white rice in a rice cooker
2. Combine all the ingredients for the teriyaki sauce into a shallow
bowl.
3. Use the tongs to add the Salmon and turn to coat.
4. Cover and refrigerate for 30 minutes
5. Pre-heat a large non-stick frypan on medium-high. Add olive oil to
grease.
6. Lay the fillets into the pan skin side down and spoon over some of
the leftover marinade.
7. Cook for 5 minutes, depending on the thickness of the fish, until the
skin is crispy
8. Carefully flip the fish over and cook for further 4-5minutes. Spoon
over the excess marinade every now and again until the fish is
shiny, glossy and cooked through. Drizzle over leftover glaze.
9. Remove Salmon to plate
10.
Preheat frypan until hot
11.
Wash and drain the spinach
12.
Peel and finely sliced the garlic
13.
Add the olive oil to the frypan followed by the garlic
14.
Stir the garlic so that it cooks evenly.
15.
When the garlic is slightly golden, add the spinach and quickly
mix it around using the tong for 1 minute.
16.
Pour the spinach into the colander and let any excess water
drain away.
17. Squeeze over the lemon juice and serve immediately.