Teriyaki Salmon with Mango Salsa · Nadiya Hussain

Ingredients

• 150ml water
• 1 teaspoon cornflour
• 4 tablespoons soy sauce
• 4 tablespoons runny honey
• 1 tablespoon fish sauce
• ½ tablespoon ground ginger
• ½ tablespoon garlic granules
• ½ tablespoon chilli flakes
• 4 salmon fillets
• 250g ready-cooked basmati rice
• 2 tablespoons vegetable oil, for frying
• white sesame seeds (optional)
• 500g mango chunks or a 420g tin of mango, drained
• 1 lime, zest and juice
• 1 tablespoon dried coriander or a small handful of fresh coriander, chopped
• 1 red chilli, frozen or fresh