Mackerel with Beetroot Salad

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.