Teriyaki salmon with sesame pak choi 2016

Teriyaki salmon with sesame pak choi

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(16 ratings)

Prep: 10 mins Cook: 10 mins

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 and extra info

Nutrition: per serving

  • kcal517
  • fat30g
  • saturates5g
  • carbs17g
  • sugars15g
  • fibre3g
  • protein41g
  • salt2.8g
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Ingredients

  • 2 skinless salmon fillets
  • 1 tbsp sweet chilli sauce
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp sesame oil
  • 1 tbsp mirin or dry sherry
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tsp finely grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • brown rice or noodles, to serve (optional)

For the pak choi

  • 2 large pak choi (about 250g)
    Pak choi

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 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

  1. 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.

  2. 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.

  3. 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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Comments, questions and tips

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gelid_girl
30th Aug, 2017
5.05
This is so easy and so quick. An ideal midweek meal. We served it with a packet of pre-booked Thai fragrances multigrains which saved more time and another plan to wash but made it a bit dear (we priced it as £5.30 for two) but I suppose that's subjective. We made the teriyaki sauce with sriracha which gave it a bit of a kick. Delicious.
Gastrorob
25th May, 2017
Just tried this: it was simple to put together and delicious! Will definitely be creating again.
catie74
20th Mar, 2017
This has become a family favourite I too add a finely diced red chilli to the salmon. Great served with rice, and the pak choi is delicious. My eldest even likes taking it to school the next day to have cold with some prawns and a little rice, So I often cook more
jeerious
28th Feb, 2017
5.05
Such a good meal the entire family loved it! Highly recommend!
nddpj00
30th Nov, 2016
3.8
Very nice. Will add a little chilli next time and a couple mins less cooking the Pak choice.
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nao2004
24th Feb, 2017
5.05
Don't cook the pak choi for five minutes - your end up with a mass of green sludge. The flavour was delicious, shame it wasn't palatable. Also, I struggled to find a suitable cooking dish in my extensive range. I found a small pyrex dish but found as the fish was side to side, after cooking for 10 mins the fish was still raw. In hindsight I should have gone with my gut feeling and steamed the fish individually in foil parcels with the sauce inside. Other than my faux pas the flavours are fantastic and cooked well, this would be a great meal - especially to serve to veggies.
cnener
14th Nov, 2016
3.8
If you're eating rice with this recipe I would double the amount of sauce.