Carolines Salmon Teryaki

Instructions

• Method
  STEP 1
  Heat oven to approximately 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 mixing bowl. Once mixed pour over the salmon completely covering the fillets. Bake for 10 mins.

  STEP 3
  Whilst the salmon is in the oven, cook the pack choi. Cut the base off of a large pak choi so the leaves separate.

  STEP 4
  Heat 2 tsp vegetable oil with 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.

  STEP 5
  Now add the pak choi. Fry until the leaves start to wilt. Now pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you want 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.

• Servings : 2
• Ready in : 30 Minutes