Ever wondered what to do with butternut squash? Why not try Geof the Chef's Butternut Squash, Spinach & Goats Cheese Risotto? Quick, simple and full of flavour!

 

You can't beat a good fish dish on a Friday! This Asian inspired recipe by our own Geof the Chef, is the ideal Spring/Summer teatime treat.

 

Prep Time: 10 Minutes

Marinate: Overnight

Cook Time: 15 - 20 Minutes

Serves: 2

 

INGREDIENTS

2 x 200g salmon steaks (skinned)

1 good handful of sesame seeds (toasted)

1 head of pak choi

1 handful of mange tout (sliced length ways)

1 banana shallot (finely sliced)

½ julienne leek

4 tenderstem broccoli stalks

100ml teriyake sauce

½ grated ginger

½ tsp garlic puree

½ chopped chilli (deseeded)

Splash of fish sauce

Splash of soy sauce Splash of sweet chilli sauce

 

METHOD 

1 Starting with the marinade, finely chop the chilli and add into a bowl with ginger, garlic puree, fish sauce, sweet chilli sauce and a little teriyaki. Once mixed, spoon over the salmon and put in the fridge to marinate overnight.

2 When you’re ready, coat the salmon in the toasted sesame seeds and place on a baking tray in the oven at 180°c for12 minutes.

3 Whilst your salmon is in the oven, heat a good drizzle of vegetable oil in a wok and add in all of the vegetables. Keep the veg moving in the pan and cook to taste.

4 Once your vegetables are done (I like mine crisp and al dente) add in the remaining teriyaki sauce and season to taste.

5 When your salmon is cooked, place on a bed of veg and serve. This is quite a light dish, if you want something more substantial you can add noodles or fragrant rice.