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Teriyaki salmon with sesame pak choi

Teriyaki salmon with sesame pak choi

Features:
  • Healthy
Cuisine:

Ingredients

  • For the pak choi

Directions

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Sweet chilli, honey, sesame oil, sherry and soy combine to make a perfect sauce for fish

Step 1
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Heat oven to 200C/180C fan/gas 6 and put the salmon in a shallow baking dish. Mix the sweet chilli, honey, sesame oil, mirin, soy and ginger in a small bowl and pour over the salmon so the steaks are completely covered. Bake for 10 mins while you cook the pak choi.

Step 2
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Cut a slice across the base of the pak choi so the leaves separate. Heat the oils in a wok, add the garlic and stir-fry briefly to soften. Add the pak choi and fry until the leaves start to wilt. Pour over the stock, tightly cover the pan and allow to cook for 5 mins – you are aiming for the stems of the pak choi to be tender but still have a bit of bite.

Step 3
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Serve the pak choi in shallow bowls, top with the salmon steaks and spoon over the juices. Scatter with the toasted sesame seeds and serve on its own or with brown rice or noodles.

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Tuna Steak With Salsa
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Braised & barbecued pork shoulder with cider ketchup
  • 20
  • Serves 2
  • Medium
  • 200C/180C FAN/GAS 6

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Ingredients

Adjust Servings:
2 Salmon fillets
1 tbsp Sweet chili sauce
1 tbsp Honey
1 tbsp Sesame oil
1 tbsp Dry sherry
2 tbsp Soy sauce
2 tsp Ginger Finely grated
Brown rice To Serve - Optional
For the pak choi
250g Pak choi
2 tsp Vegetable oil
2 tsp Sesame oil
3 cloves grated Garlic
75ml Fish stock Or vegetable stock
2 tsp toasted Sesame seeds To sprinkle

Nutritional information

518
Calories
30g
Fat
17g
Carbohydrates
15g
Sugar
3g
Fiber
41g
Protein
2.8g
Salt

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previous
Tuna Steak With Salsa
next
Braised & barbecued pork shoulder with cider ketchup

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