Pan-Fried Teriyaki Salmon

In the meantime, cut the broccoli into florets (like small trees). Halve any large ones.

Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.

If you'd prefer to boil your broccoli, boil just before you cook the fish in step 5 for 3-4 mins, until tender.

While the broccoli roasts, zest and halve the lime (see ingredients for amount).

Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

Pour the teriyaki sauce into a small bowl, add the garlic, squeeze in the lime juice and stir through the sesame seeds.

Mix together and set aside your teriyaki mixture.

Meanwhile, pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pea pods to the pan and stir-fry until tender, 2-3 mins. Once cooked, remove to a bowl and cover with foil to keep warm. 

Carefully place your salmon into the now-empty pan, skin-side down. Cook for 4-5 mins, lower the heat to medium and cook the remaining three sides for 2-3 mins each. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: The fish is cooked when opaque in the middle.

Once cooked, add the teriyaki mixture to the pan and spoon over the salmon as it thickens.