Hokkai at Home: Salmon Teriyaki with stir-fried spinach
Product used in this recipe
Introduction
Hokkai at Home at Miranda (61) from Groet: “The many positive posts we kept seeing on social media sparked our curiosity to try the various products of Hokkai. In no time we were big fans: super fresh fish packed in nice portions. Ideal to have at home in the freezer! I like to cook and I often try new recipes. I prefer to make everything myself. On weekdays I do not always have time for this so I usually opt for a quick and easy meal. In this case, Hokkai's products are perfect! See this recipe of salmon in teriyaki sauce with multigrain rice and stir-fried spinach. Healthy, nutritious, superfast and very tasty."Preparation
- Defrost the salmon in cold water for 45 minutes in the package.
- Preheat the oven to 230 ℃.
- Cook the rice according to the instructions on the package.
- Place the thawed salmon fillets on a baking tray lined with baking paper and place in the oven for 8 minutes (keep the sauce aside).
- Heat a dash of oil in a wok pan and fry the onion and garlic for 2 minutes. Add the spinach (in parts) and stir-fry until the spinach shrinks. Season with salt and freshly grounded pepper.
- Meanwhile, heat the teriyaki sauce in a pan.
- Divide the stir-fried spinach over two plates, place the salmon slices on top, spread the warm sauce over the salmon and sprinkle with the spring onions.
- Make a nice timbale of the rice: fill a bowl with rice, press very well and turn the bowl on the plate.
