Sprinkle salmon with dukkah or sesame seeds before cooking, garnish with coriander, serve with chargrilled lime wedges.
Caramelised Salmon with Teriyaki Rice
2 pkts Kikkoman Rice Inspri-Asian Teriyaki
1 tablespoon vegetable oil
2 x 150g salmon fillets
1 tablespoon Kikkoman Soy Sauce
Green onion, diagonally sliced, to garnish
Heat frypan over moderately high heat. Lightly oil pan and panfry salmon 2 minutes each side or until just cooked. Drizzle salmon with soy sauce and cook 10 seconds. Turn fish and repeat for the other side.
Heat rice according to packet instructions. Add sauce and stir well. Divide rice between 2 plates, place fish on rice and garnish with green onion.