Thu, 25 August 2016
Ingredients
For Teriyaki Sauce:
100ml water
50ml pineapple juice
50ml light soy sauce
1 Tbsp brown sugar
1 tbsp honey
1 clove garlic sliced
1/2,tsp dried chilli flakes
Salad Ingredients:
Mixture of lettuce and pea shoot leaves
Cherry tomatoes
Sliced red onion
Sliced fresh beetroot
Sliced cucumber
Seeled and cooked baby potatoes
4 fillets of boneless mackerel
1 tbsp of rapeseed oil
1tsp of organic balsamic vinegar
Method
Teriyaki Method
- Combine all ingredients in a sauce pan and boil for 15 minutes
Salad Method
- Fry mackerel fillets in a hot pan with 1 tbsp of rapeseed oil. Skin side down to start.
- Cook the fillets for 2 minutes and then turn over adding 5 tbsp of teriyaki sauce.
- Fry for a further a 2 minutes.
- Combine all salad ingredients together and drizzle with balsamic.
- Place cooked mackerel fillets on top and drizzle with Teriyaki.
- Serve and enjoy.
