Teriyaki Salmon

Steps

1. oven to high grill. Line an oven tray (with a lip) with baking paper (see tip).
2. Pat salmon dry with paper towels, remove any remaining pin bones and cut lengthways into two pieces. Place on prepared tray. In a small bowl, combine all teriyaki sauce ingredients. Set both aside.
3. For the broccoli-pea smash, bring water and salt to the boil in a small pot (with a lid) on medium-high heat. Cut broccoli into small florets then roughly dice into bite-size pieces. Dice stalk 1cm. Add broccoli to pot and cook, covered, for about 4 minutes.
4. Add peas to pot with broccoli, stir, cover and cook for a further 3 minutes, until soft. If veggies stick, add a splash of water. Remove from heat and leave to steam for 2 minutes. Drain any excess liquid (if needed) and use a potato masher to roughly smash. Stir through lemon juice and season to taste. Cover to keep warm.
5. While broccoli cooks, prepare pickled ginger cabbage. Bring water and salt to a simmer in a medium pot on medium heat. Cook cabbage and celery, stirring regularly for 5-6 minutes, until softened. Stir through pickled ginger and season to taste with salt, if needed.
6. While cabbage cooks, drizzle teriyaki sauce evenly over salmon and grill (on upper middle-upper oven rack) for 6–8 minutes for medium-rare (depending on thickness), or until cooked to your liking. Take care to ensure glaze does not burn. Cut remaining half lemon into wedges.
7. divide teriyaki salmon and broccoli-pea smash between plates with pickled ginger cabbage on the side. Squeeze over a wedge of lemon just before serving.