Teriyaki Salmon with Pineapple Salsa

Serves

2 people

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

1 Jar Bay’s Kitchen Stir-in Teriyaki Sauce
150g Pak choi, sliced into quarters
2 Chunky salmon fillets
150g Wild rice

For the salsa:

200g Pineapple
¼ – ½ a red chilli, seeds removed and finely chopped
½ Tbsp maple syrup
Squeeze of lime
Small bunch of coriander, roughly chopped
Sea salt and freshly ground black pepper

Extras:

2 Tbsp sesame seeds, lightly toasted
2 Spring onions, green tops only, finely chopped
Small bunch coriander, finely chopped
Lime wedges

Method

Chop the pineapple into small pieces and add to a bowl, along with the chopped chilli. Squeeze over the lime, drizzle over the maple syrup and scatter over the coriander. Season, then stir to combine and leave to one side.
Start cooking the rice according to packet instructions.
To cook the pak choi, heat a small amount of oil in a frying pan and add the pak choi. Cook for a minute or so, then add a small amount of water and close the lid. Steam for a few minutes or until just tender. Remove from the pan and keep warm.
In the same pan, heat a small amount of oil, and when glossy, add the salmon fillets. Cook for a few minutes on each side. Meanwhile, tip 1 jar Bay’s Kitchen Stir-in Teriyaki Sauce into a small saucepan and place over medium heat. Cook for a couple of minutes until bubbling then pour over the salmon fillets in the pan. Take the pan with salmon and sauce off the heat and cover with a lid.
When the rice is cooked, fluff with a fork, divide between two bowls, and top with the salmon fillets, pineapple salsa, and pak choi. Drizzle over any remaining Teriyaki sauce and sprinkle everything with sesame seeds. Serve with extra coriander, green spring onion tops, and lime wedges, if you like.

Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com).

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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New to the low FODMAP diet, I was delighted to discover this range. It’s been astonishingly difficult to find low FODMAP- approved foods. So far, I’ve only tried the Pesto but as this is delicious, I anticipate the two other products I bought (chicken stock and BBQ sauce) will be equally as good. Now that I’m having to read food labels, I cannot believe we’re subject to the nonsense that’s added to the majority of products. Long may Bay’s Kitchen last, as I will certainly be staying a customer.

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Would definately recommend it.

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09/09/2024

Another crowd pleaser

Had this for dinner the other night and we both enjoyed this very much. It was a last minute dinner as I realised I hadn't anything planned for that night so that's another win in our book.

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Great uplift in taste

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Thai Stir-in Sauce

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