Teriyaki Salmon With Mango Salsa & Stir Fried Red Kale
Nutrition Info (Per Serving)
Ingredients
4 salmon fillets (480g)
3 tbsp teriyaki sauce
2 tsp sesame seeds (4g)
1 ripe mango, flesh finely chopped (180g flesh)
1 red chilli, deseeded and finely chopped
½ x 25g pack coriander, leaves roughly chopped, stalks chopped
4 tsp toasted sesame oil
210g pack Red Kale
Instructions
Preheat the oven to 200oC, gas mark 6.
Place the salmon in a medium dish and add the teriyaki sauce, sprinkle over 1 tsp sesame seeds and bake for 15-20 minutes, basting with sauce halfway through.
Meanwhile, mix together the mango, chilli and coriander leaves with 1 tsp oil and set aside.
Place the Red Kale in a large bowl with the remaining sesame seeds and coriander stalks and massage in the remaining oil, season. Heat a large frying pan and add the Red Kale mix and stir fry for 4-5 minutes.
Place the Red Kale on plates and top with the salmon, drizzling over any juices. Top with the mango salsa.