Oriental Salmon with Cucumber Ribbons, Grated Carrot, Every Herb in the World and Avocado on Rice

Before you read about my tantalising tangy teriyaki salmon recipe I'd be super grateful if you could have a wee watch of Match4Lara's video and like the Facebook page. In December 2015 Lara was diagnosed with Acute Myeloid Leukaemia and now needs a stem cell transplant to save her life. Her Chinese-Thai/Italian heritage makes it extremely hard to find a stem cell donor as matching types are an inherited trait. Only 3% of donors on the public stem cell registries are of mixed race. You will probably have seen the campaign on the national and international news and all over Facebook! We can continue to help by sharing her story but most importantly, by joining a national bone marrow registry. Click here to see how you can sign up.

Thank you beautiful friends x

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I've moved back home. The great thing about this is that all my meals are free, beyond delicious and cooked for me. The bad thing is I'm getting fat. Like pre-university two tonne tessie fat. My mum's cooking is better than anyone's in the world but we tend to eat towards midnight, are not illiberal with the butter/oil/cheese/naughtymeats/carbs and I have never been one to say no to seconds.

So, while she's away I've stolen my dad's card and have put us all on a mum-detox.

1. Pre-heat the oven

    I don't actually know how hot it should be because my oven is 25 years old and only has one 

    setting 

    Jamie Oliver says 200°c, 400°F, gas 6 

2. Place your salmon fillets skin-side down in foil on a baking tray and drizzle each with soy and

    teriyaki

3. Wrap the foil up tight and place the fillets in the oven for 15 to 20 minutes

4. Put the rice on to cook 

5. Grate your carrot and ribbon your cucumber

    I use the ribbon setting on my spiralizer. If you don't have one (pleb) you can use a vegetable 

    peeler to shave thin slices

6. Squeeze on the juice of a lime, lots and lots of soy and teriyaki, a few drops of mirin and fish sauce

7. Slice your spring onions all the way up the greens and roughly chop the coriander and mint

8. Mix in half of each and a handful of beansprouts

9. Drain the rice, rinse it with boiling water to get rid of the starch and lay it all out on a plate like so
   (absolutely stunning AMIRIGHT)

10. Layer on the veg and pour on the sauce so it seeps into the rice (YUMMO)

11. Place on the salmon fillets and drizzle over any juices

12. Cut up your avocado... better than I did

13. Use the remaining coriander, mint and spring onions to sprinkle over the top (/cover the
      monstrosity you have just created)

And serve (to your sister who is taking the detox seriously and is actually doing exercise. Hate.)

Don't mind my half eaten salmon... I forgot to snap a pic.

And there we have it. Simple to make. Leaves you feeling like a new person. Great for upping your inner glow, energy levels and bowel movements (hehe hope no-one read that but it's true).

SERVES 4

INGREDIENTS

Salmon

• 4 salmon fillets
• a drizzle of soy sauce
• a drizzle of teriyaki sauce

Vegetable medley

• 200g jasmine rice
• 5 carrots, grated
• 1 cucumber, ribboned
• 1 lime
• lots of soy sauce (probs like a quarter cup, mebe a third)
• lots of teriyaki (same same)
• a couple of drizzles of mirin (hehe v scientific)
• 5 dashes of fish sauce
• a handful of beansprouts
• 3 spring onions, sliced
• 1 avocado