Sticky salmon with Chinese greens

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Good Food

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Recipe by Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
2. Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

TRY IT WITH BEEF

STICKY BEEF & NOODLE STIR-FRY Stir-fry 400g beef strips in the oil for 2 mins, then tip onto a plate. Continue cooking the ginger, garlic, chilli and veg, as above, then stir in the oyster sauce, teryiaki and honey with 300g straight-to-wok egg noodles. Bubble for a min, stir in the beef and serve.

PER SERVING

354 kcalories, protein 35g, carbohydrate 10g, fat 20 g, saturated fat 4g, fibre 0g, sugar 8g, salt 2.81 g

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Ingredients

• 4 skinless salmon fillets , 150g/4oz each
• 3 tbsp oyster sauce
• 2 tbsp teriyaki sauce
• 1 tbsp honey
• 1 tbsp oil (a mix of vegetable and sesame)
• 1 tbsp finely grated fresh root ginger
• 1 garlic clove , finely sliced
• 1 red chilli , deseeded amd finely sliced
• 500g mixed green vegetables - we used bok choi, sugar snaps and broccoli

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 4 skinless salmon fillets , 150g/4oz each
• 3 tbsp oyster sauce
• 2 tbsp teriyaki sauce
• 1 tbsp honey
• 1 tbsp oil (a mix of vegetable and sesame)
• 1 tbsp finely grated fresh root ginger
• 1 garlic clove , finely sliced
• 1 red chilli , deseeded amd finely sliced
• 500g mixed green vegetables - we used bok choi, sugar snaps and broccoli

PER SERVING

354 kcalories, protein 35g, carbohydrate 10g, fat 20 g, saturated fat 4g, fibre 0g, sugar 8g, salt 2.81 g

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