SERVES 2 2 fillets of salmon 2 tbsp soy sauce 2 tbsp sesame oil Chilli flakes 2 tbsp mirin / white wine vinegar 225g fresh spinach Coriander, to serve
Mix the soy sauce, sesame oil, mirin and chilli flakes. Pour over the salmon in a shallow dish. Marinate in the fridge for at least 30 mins (or overnight). This recipe also works with tofu (for this recipe you will need one pack).
Heat a frying pan and add the salmon and its marinade. Cook gently over a low heat for about 8 mins, turning once.
While the salmon is cooking, steam the spinach, cabbage and spring onions until wilted (approx 3-5 mins).
Serve the salmon on top of the veg and top with sesame seeds and coriander.
For a more filling meal, serve with soba (buckwheat noodles) or brown rice drizzled with a little extra sesame oil.