Salmon teriyaki bites

This is a simple and oh-so-tasty summer dish, combining the delicious umami flavours of soy and miso with the decadence of honey and sesame. You can remove the chilli oil if you don’t like any heat at all, but in this recipe its designed just to be in the background. I love the cashew nuts here – they add a little bit of healthy fats into the mix, but you can leave them out if you don’t like or can’t eat nuts.

For the sauce:

• 1tbs sesame oil

• 2tbs oyster sauce

• 4tbs dark soy sauce

• 6tbs honey

• 1tsp chopped ginger

• 1tsp chopped garlic

• 1tsp fish sauce

• 1tbs miso

• 1tsp apple cider vinegar

Ingredients (feeds

• 1tsp chilli oil

4)

• Extra sesame oil for frying

• Sesame seeds for finishing

Then:

• 100g cashew nuts

• 4 spring onions

• Stir-fry vegetables (beansprouts, mushrooms, shredded cabbage and

Method

1. Preheat the oven to 180º fan/gas 6. and line a baking sheet or roasting tin.

2. Add all the sauce ingredients into a large bowl and mix well. Remove any skin from the salmon and cut into roughly one inch pieces. Place them into the bowl with the sauce and gently mix until the salmon is wellcoated. Leave for 10 to 15 minutes.

3. In a hot frying pan, heat the cashew nuts in a little sesame oil just until they have a little extra colour from the pan. Remove from the heat and place into a bowl until later.

4. Start your rice cooking – just plain boiled rice, made according to the packet instructions.

5. Remove the salmon pieces from the bowl and spread them out onto the baking tray. Bake in the oven for 15 minutes. Keep the remaining sauce!

6. While the salmon bakes, drizzle 1tbs of sesame oil into a large frying pan and leave to get hot. When hot, add your vegetables – use a pair of scissors to snip your spring onions into small pieces and add to the pan with the rest. Stir-fry until the vegetables are just cooked and getting a little colour, then pour in the remaining sauce. If your hob runs very hot, turn the stove down at this point and cook the sauce through with the vegetables.

7. To plate, add your rice, top with the stir-fry, add some of the toasted cashews, drizzle on the sauce and then finish with the salmon pieces. A sprinkle of sesame seeds adds a little razzle dazzle!

carrots etc). For ease you can buy a pre-prepared packet of veg to use here

• Rice for four – 1/2 cup uncooked per person is a good guide

• Salmon fillets – you may need more than four if they are small, just use your judgement

The Langham Team: (from the left) James McLean, Becky Bowyer, Jean Langedyk, Justin Langham, Calum Chance, Tommy Grimshaw, Carl Pinto. All images: © Matt Austin by Fanny Charles