Grilled Teriyaki Salmon with ginger and lemon infused rice

This dish is fast becoming a favourite of mine - after recently reintroducing fish into my diet.
I loved to cook when I lived in Singapore and Hong Kong and a few cooking tips I picked up along the way have stayed with me. Whenever I miss Asia, I try to reinvent the dishes I loved out there.

Marinating the salmon fillets in teriyaki sauce (see Teriyaki Salmon) for approximately 2 hours allows the salmon to absorb the flavours and spices.

First get the rice prepared - cooking fluffy basmati rice is easy - 1 cup rice to 2 cups water and just leave it - as stirring will cause the rice to become starchy and spoiled. For this dish I added the rough off cuts of the ginger stem and the skin of of a lemon. This will infuse into the rice, adding flavour.

When ready, transfer the salmon to a heated grill to sear for 6-8 minutes. Top the salmon with chopped ginger, spring onions and coriander and a squeeze of lemon for a fuller flavour sensation!

Grilled Salmon and Beetroot salad

I love the look, simplicity and flavour of this dish.
A friend made this beetroot salad one night at a dinner party in Dublin and I was itching to make my own version. Paired with fresh grilled salmon it is the perfect lunch or light dinner for one.

Beetroot Salad:
Dice up a pack of pre cooked beetroot
Add some chopped red onion (or spring onion)
Combine with a dollop of greek yogurt and a dollop of mayonnaise

Season with salt and pepper & serve with juicy grilled salmon steaks