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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!

19 Mar 2019


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



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



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.

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.

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

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.

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