Teriyaki salmon on sesame pak choi with chopsticks

Teriyaki salmon with sesame pak choi

  • Rating: 5 out of 5.110 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige’s dish is a simple and quick midweek meal

Nutrition: per serving
NutrientUnit
kcal517
fat30g
saturates5g
carbs17g
sugars15g
fibre3g
protein41g
salt2.8g
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Ingredients

For the pak choi

  • 2 large pak choi (about 250g)
  • 2 tsp vegetable oil
  • 2 tsp sesame oil
  • 3 garlic cloves, grated
  • 75ml fish or vegetable stock
  • 2 tsp toasted sesame seeds, for sprinkling

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.

  • STEP 2

    Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.

  • STEP 3

    Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.

  • STEP 4

    Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.

  • STEP 5

    Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.

  • STEP 6

    Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.

Goes well with

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    Rating: 5 out of 5.110 ratings
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