Depending on your appetite, this can be one or two portions. As you can see on the photograph, I personally cooked quite large fish fillet. If you have smaller fillets, I would suggest two of them for two portions. Salad can easily be enough for two people.

Firstly, place the fillet(s) in a zippering plastic bag, together with a tablespoon of the Fody's Teriyaki Marinate.Mix it so all the fish is coated. You can cook it even after few minutes, but the salmon will be more aromatic if you leave it to marinate for a few hours.

Preheat a non stick pan on a medium heat. Spray it with oil spray. Fry the salmon fillet, skin side first, for 3-5 minutes on each side, depending on thickness of the fillet. I prefer when salmon fillet is left a tiny bit uncooked inside when finished frying. It is because afterwards you will rest it, covered with foil for a few minutes and it will continue cooking. This way you will prevent overcooking and the salmon fillet will be so tender!

While frying the fish, you can prepare the salad. If you don't have leftover baby potatoes, you need to start cooking them first, even before cooking the fish, so they have time to boil.

Then wash, chop and peel adequate vegetables. Place them in a plate or a platter, preferably in a way so you can see the different colours. In the end we eat with eyes, too!

When the salmon has rested, place the fillet on the salad, sprinkle with finely chopped chilli and green part of a spring onion.

Enjoy!