Teriyaki Sriracha Salmon and Ginger Rice Bowl

Meanwhile, in a medium bowl, mix together the teriyaki sauce and sriracha.

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Using the back of a spoon, brush enough teriyaki sauce over the salmon to coat all sides. Set aside the remaining sauce for later. Sprinkle over half of the roasted sesame seeds.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.

Meanwhile, trim and thinly slice the radishes.

Pop the radishes into a medium bowl with the rice vinegar and sugar for pickling (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

In the meantime, trim and thinly slice the spring onion. Trim the pak choi, then thinly slice widthways.

Halve any thick broccoli stems lengthways. Peel and grate the garlic.

Heat a drizzle of oil in medium frying pan on medium-high heat.

Once hot, add the garlic and fry for 1 min.

Add the Tenderstem® and pak choi and stir-fry for 2-3 mins.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

Wipe out the (now empty) frying pan and and pop on medium-high heat (no oil).

Once hot, pour in the water for the sauce (see pantry for amount) and the remaining teriyaki sriracha sauce and sesame seeds. Bring to the boil and simmer the sauce until thickened, 2-3 mins.

Meanwhile, once the salmon is cooked, gently peel off the skin.