Sticky Salmon Teriyaki Skewers & Coconut Rice

Ingredients (serves 2-3) For the sauce: - 30ml of soy sauce - 30ml rice wine vinegar - 1 tbsp garlic infused oil - 1 tbsp sherry (optional) - 1 tbsp ginger paste - 1 1/2 tbsp sugar (or maple syrup) - 2 fillets of salmon - handful of mushrooms - 1 red pepper - 250ml coconut milk - 250ml water - 185g basmati rice - 1 lime - spring onion greens, chopped Method: Mix together all the sauce ingredients, put to one side. Cut the salmon into chunks, chop the pepper and slice the bigger mushrooms in half. Skewer the mushroom, then pepper, then salmon and repeat up the skewer. Brush your skewers with your sauce then place them over a baking tray and pop in a preheated (200C fan) oven for 10 minutes. Meanwhile pour the rest of the teriyaki sauce into a small saucepan, place over a medium heat until reduced and sticky. When the salmon is cooked through brush with the rest of the teriyaki sauce to make them super sticky. For the coconut rice: Pop the coconut milk and water in a pot bring to a boil then add in the rice. Bring it back to a simmer, place a lid on and cook for 20 minutes. Remove from the heat and leave for a further 10 minutes before fluffing up the rice with a fork. Plate up your rice and skewers. Finish with a squeeze of lime and spring onion greens.

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