2 skinless salmon fillets
1 tbsp sweet chilli sauce
1 tbsp honey
1 tsp sesame oil
1 tbsp mirin or dry sherry
2 tbsp soy sauce
2 tsp finely grated ginger
brown rice or noodles, to serve (optional)
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
Heat oven to approximately 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
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.
Whilst the salmon is in the oven, cook the pack choi. Cut the base off of a large pak choi so the leaves separate.
Heat 2 tsp vegetable oil with 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
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.
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