Teriyaki salmon, crispy kale and Choi sum: 605kcal 41g protein

Updated at: Thu, 17 Aug 2023 07:01:44 GMT

Step 1

Preheat the oven to 180C. Boil a kettle. Make the teriyaki sauce; finely dice half the chilli. Finely slice the remaining chilli. Finely chop or grate the ginger. Halve the lime. In a bowl, combined the diced chilli, ginger, tamari, honey and juice from half the lime

Step 2

Heat a large saucepan filled with salted boiling water on a high heat. Add the quinoa and boil for 13-14mins, until cooked, then drain

Step 3

Thinly slice the Choi sum and spring onion. Place the kale on a lined baking tray and drizzle with 1/2 tsp oil. Season with a pinch of salt. Bake for 5 mins, until crisp

Step 4

Season the salmon with salt and pepper. Heat a frying pan with 1 tsp oil on a medium heat. Cook the salmon, skin-side down for 5 mins. Add the Choi sum and half the teriyaki sauce and cook for a further 5 mins until salmon is cooked through

Step 5

Season the quinoa with salt and pepper. Stir through the crispy kale and remaining lime juice

Step 6

Serve the quinoa topped with the Choi sum and salmon. Drizzle over the remaining teriyaki sauce from the pan. Sprinkle with the spring onions and sliced chilli

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