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Oh my- It has been a while hasn’t it. Hopefully this recipe sparks the dawning of a new (regular blog-posting) era.  This recipe would work with chicken too, or  tofu (and if you replaced the honey with dark brown sugar it’d be vegan). In terms of the veggies- I threw in what we had in the fridge, so it is very much up for interpretation, peppers, peas and courgettes would all taste great! If you can’t find/don’t have mirin, replace 2 tbsp mirin, 2 tbsp soy sauce and  1 tbsp honey with 5 tbsp ready made  teriyaki.

teriyaki salmon on brown rice

teriyaki salmon, with flavourful brown rice and veggies (serves 4)

  • 4 salmon fillets (skin on)
  • 3 tbsp fish sauce
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 3 tbsp sesame oil
  • 3 garlic cloves
  • 2 tsp fresh grated ginger
  • 1 green chilli, sliced
  • 1 small red onion, finely sliced
  • 1 small broccoli, broken into florets, with the heart saved and diced
  • handful of green beans
  • 2 carrots
  • 3/4 cup frozen sweetcorn
  • juice of 1/2 lime
  • 4 tbsp chopped fresh coriander
  • 300g brown rice
  • 650 ml chicken/vegetable stock

Mix  3 tbsp fish sauce, 1 tbsp mirin, 1 tbsp soy sauce , 1 1/2 tbsp honey, 1 tbsp sesame oil and 1 clove finely chopped garlic in a bowl (you might need to warm it slightly in a microwave to combine the honey). Pour into a flat dish that all the salmon fillets will fit into, place the salmon fillets in skin-side up and make sure they are well coated in the mix. Cover and place in the fridge for a minimum 20 minutes- you can do this overnight if you wish.

Combine the rest of the mirin, soy sauce and honey in a small bowl- teriyaki mix. Prepare the vegetables including the onion, ginger, chilli and the rest of the garlic.

Rinse the rice and place in a heavy based pan. Add the two carrots, peeled and chopped,the broccoli heart, diced and the stock.  Bring to the boil, then cover and simmer on low. It should take about 30 minutes but this might depend on the type of rice you are using. Preheat the grill to a medium temperature.

In a wok, heat the remainder of the sesame oil and fry the onion, ginger, chilli and garlic until the onion starts to brown, add the teriyaki mix of soy mirin and honey. If you have a firm vegetable (like the broccoli) add this to the wok with a few tbsp of stock from the rice then turn down the heat, cover and allow to steam for a few minutes. Whilst this is happening, put the salmon fillets under a medium grill skin side up. Cook until just done- this will completely depend on the thickness of the fillets so keep checking! Once cooked remove the skin, if they cook before you’ve finished the rice, cover with foil and keep in  a low oven.

Add any softer vegetables to the wok, in my case green beans followed by sweetcorn, and cover until cooked. Once the rice is finished drain any stock if it is still above the rice, if not combine with vegetables in the wok. Stir in the lime juice and coriander and you’re done!salmon on rice

On a looking to the future note- lent is coming up and after my vegan experiment last year I’m looking for a new challenge- any suggestions?

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You can ask my family, but recently I’ve been getting a bit obsessed with savoury breakfasts. I’m a savoury over sweet person and I don’t understand why the standard weekday British breakfast is all about the sugar.  I miss the dosa sambar and spicy coconut chutney from south India, or the rye bread, smoked cheese and cucumber of Germany, or the falafel, olives, and fuul (fava beans) of Egypt, I want something savoury and sustaining, but I can’t quite bear to eat those leftovers in the fridge (no, it’s not because they are spicy/garlicky/I ate them about 12 hours ago…its because I was saving them for lunch!).

So I decided to do something about it- and start a weekday tradition of my own! The key is something ready-made and easy to grab. I know the reason I turn to toast and cereal is the fact it is SO easy to assemble with my eyes half shut.

To savoury muffins then, and what better vegetable than one of my all time favourites butternut squash? I decided to base my meanderings around this recipe for butternut squash and kale muffins but make a few changes with flavour combos in mind. It wasn’t until after I made it that I realised how healthy these muffins are, no sugar, no fat and vegetables, I cannot think of a better way to start the day! If  I’m starting to sound like some weird health nut let me make it up- they taste great cut in half with lashings of butter. If you’re not convinced about savoury foods for breakfast these still make a great (healthy) snack during the day.

butternut squash and feta muffins

  • 100g (1/2 a block) feta cheese
  • 1 cup roasted butternut squash (about 1/2 a medium sized squash)
  • 1 cup plain flour
  • 3/4 cup wholemeal flour
  • 1/4 cup rye flour (optional- replace with wholemeal flour if you don’t have it to hand)
  • 2 tsp baking powder
  • 1 sprig rosemary, finely chopped
  • 1 sprig sage, finely chopped
  • 1/3 cup walnut pieces
  • 2 large eggs lightly beaten- I used egg replacer in the form of flaxmeal/linseed even though this isn’t a vegan recipe because I’ve been wanting to try it out for a while- it works really well, I made it using these instructions.
  • 200ml milk
  • 1 tsp salt
  • fresh ground black pepper to taste

Preheat the oven to 200C. Peel, deseed (save the seeds if you fancy roasting them as a snack) and cut the squash into small (3cm) cubes. Place on a baking tray, spray or drizzle with a little olive oil and roast for around 15 minutes until cooked but still firm, then leave to cool whilst you get on with the muffin mix. Cut the feta into similar size cubes and set aside. Combine the dry ingredients in a bowl including the chopped herbs and walnuts. Add the egg (or egg replacer) and milk and combine to make a batter with dropping consistency (add more milk if necessary).

Once combined well, fold in the feta and squash. Grease the muffin baking tray you will be using and spoon 1 large tablespoon of mixture into each smaller muffin tin or 1 1/2 tablespoon into large muffins tin baking trays.  This should make about 18-20 mini- muffins. Bake in the oven for 15-20 minutes if you’re making cup-cake size muffins, or 20-25 for larger muffins. Make sure muffins are golden brown and cooked through by using a cocktail stick and seeing if it comes out clean. Store in an airtight container.

Happy alternative breakfasting!

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