The technique of cooking salmon in foil captures all the succulent juices of the fish that, together with the teriyaki baste, makes a superb dressing for a mixed leaf and bean sprout salad. The fat in oily fish such as salmon contains omega-3 fatty acids, which have been shown to boost heart health. Serve with warm bread.
Preheat the oven to 400°F (200°C). Cut out four pieces of foil, each measuring about 25 x 30 cm. Mix together the teriyaki marinade, oil and vinegar in a small bowl.
Place a salmon steak on each piece of foil. Top each steak with one-quarter of the pepper slices and spoon over one-quarter of the teriyaki mixture. Bring two sides of the foil together to make loose parcels, then crimp the edges to seal so that none of the juices can escape.
Place the foil parcels on a baking tray and bake for 15'20 minutes. To test if the salmon is cooked, carefully open one of the parcels and cut into the centre of the salmon. The flesh should be pale pink and flake easily.
While the salmon is cooking, toss together the spinach, watercress and bean sprouts and divide evenly among four plates.
Top each salad with a salmon steak and pepper strips, then drizzle the cooking juices over the top and serve at once.
Cook's tip: You can buy bottles of ready-made teriyaki marinade in most supermarkets.
Variations: Instead of salmon, use skinless boneless chicken breasts. Increase the cooking time to about 20 minutes or until tender. Canned sliced water chestnuts, drained, would provide an alternative crunchy texture in place of the bean sprouts.
Each serving: 31.5 g protein, 15.5 g fat of which 3 g saturates, 2.5 g carbohydrate, 2.5 g fibre, 281 Calories