Grilled Teriyaki Salmon with Ginger Rice and Bok Choi

This is a lovely asian inspired recipe packed full of taste.
It's best to marinate the salmon overnight if you can so the salmon takes up all those lovely flavours, but if you can't then try to marinate it for at least an hour before cooking.

You can use this marinade for other things as well as salmon, it's too good not to!

Ingredients: (Serves 2)

2 x 120g pieces of salmon, without the skin

Teriyaki marinade (see below)

2 pineapple rings, canned in juice, drained

1 garlic clove

1 medium head of bok choi, roughly chopped

1/2 tsp sesame oil

100g uncooked brown rice

1 tsp powdered ginger

To make the marinade:

1/4 cup low sodium soy sauce
1 1/2 tsp maple syrup
2 tsp finely chopped garlic
2 tsp lemon juice
1/2 tsp sesame oil
1/4 tsp sea salt

Combine all ingredients together.

Method

Place the salmon in a shallow baking dish and allow to marinate overnight or for at least an hour in the fridge. Turn the salmon a few times to ensure every surface is evenly covered in the marinade.

Grill the salmon for 5 minutes on each side in a grill pan. 

Place pineapple slices in the grill pan for 2 minutes and sear.

Add rice, 160ml water and 1tsp powdered ginger into a saucepan.

Cook on low heat until rice is tender.

Meanwhile, spritz nonstick cooking spray and 1/2 tsp sesame oil into a frying pan. Sautee 1 garlic clove and the boy choi until soft, yet still crisp.