Teriyaki Salmon Fillet with Pineapple Rice

Ingredients

• 500 g salmon fillet
• 1 Lime
• 100 ml teriyaki sauce
• Pepper
• 250 g long grain rice
• Salt
• 3 stems cilantro
• 100 g pineapple chunks (drained weight; canned)
• 50 g cashews

Instructions

1. 1.

   Rinse the salmon fillet under cold water, pat dry, cut into 4 equal pieces and place in a baking dish.

2. 2.

   Wash the lime hot, squeeze juice and grate the zest.

3. 3.

   For the marinate mix teriyaki sauce with 2 tbsp lime juice and pepper. Pour over salmon fillets and let sit for about 20 minutes.

4. 4.

   Meanwhile bring double amount of lightly salted water to boil in a pot, cover and simmer on low heat for about 20–25 minutes until rice is cooked.

5. 5.

   After 20 minutes of marinating, seal the baking dish with foil and bake salmon at 220 °C (200 °C fan) or gas level 3–4 for about 15 minutes.

6. 6.

   Meanwhile wash cilantro, shake dry, pluck leaves. Drain pineapple. Roughly chop cashews.

7. 7.

   Mix rice with lime zest, remaining lime juice, pineapple, cilantro and cashews. Divide rice and salmon onto 4 preheated plates.