Teriyaki salmon with courgette salad
( SERVES 1 )
- Combine dark soy sauce, sherry and ginger in a small saucepan and bring to the boil. Remove from the heat and leave to cool for 15 minutes to allow flavours to infuse, then remove ginger from marinade.
- Place salmon in a flat dish, pour over marinade and leave to marinate for 30 minutes. Meanwhile, use a vegetable peeler to cut strips of courgette. Combine courgette strips and spring onion in a bowl. Pour over chilli sauce, lime juice and light soy sauce, and toss well.
- Heat a nonstick frying pan and add a film of oil. Drain salmon from marinade and place salmon in the pan. Cook for 2 to 3 minutes on each side, turning once, to brown, then cook to medium. Serve the salmon with courgette salad on the side.
Tip: Fish is a good choice - it's easy to buy one fillet and it's delicious, fast-cooking and healthy.