19.03.2019 . 1 minute read 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.