We've created a sticky teriyaki sauce which coats pan-fried salmon, served alongside quinoa with edamame beans. Edamame are young, green soybeans which are a great source of potassium and magnesium.
Serves: 2 | Cook Time: 25 mins | Calories: 585 | Type: Gluten-Free
- 2 x 160g salmon fillet
- 80g quinoa
- 2 garlic cloves
- 4cm ginger
- 1 red chilli
- 1 lime
- 2 tbsp tamari (soya)
- 2 tbsp honey
- 160g tenderstem broccoli
- 120g edamame beans (soya)
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.
- Boil a kettle. Rinse the quinoa and add to a pan of 400ml boiling water, simmer for 15 mins and add a pinch of sea salt. Drain the edamame beans and add to the quinoa and cook for another 3 mins.
- Meanwhile, to make the teriyaki sauce: finely chop the garlic, chilli, and peel and finely chop the ginger. Mix the garlic, chilli and ginger in a bowl with the tamari, honey and half of the juice from the lime.
- Trim the tenderstem and slice in half lengthways.
- Heat 1/2 tbsp oil in a medium-sized pan on a medium heat. Season the salmon on both sides. Place the salmon in the pan skin side down and fry for 5 mins each side.
- Then add the tenderstem and the teriyaki sauce to the same pan with the salmon and cook for a further 5 mins until the sauce thickens and the salmon is cooked through.
- Drain the edamame quinoa and season with sea salt & black pepper. Stir in the remaining lime juice.
- To serve, spoon the edamame quinoa on a warm plate, and place the tenderstem on top, followed by the salmon. Drizzle over the remaining teriyaki sauce.