Teriyaki Salmon With Sesame Pak Choi Recipes

TERIYAKI SALMON WITH SESAME PAK CHOI

Steps:

• Heat oven to 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 a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
• Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
• Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
• 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.
• 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.

TERIYAKI SALMON

Steps:

• Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
• Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

SALMON TERIYAKI WITH A SESAME PAK CHOI

Steps:

• Making the terikyaki sauce.
• • In a sauce pan add the soy sauce, spring onion (keep some of the green part aside for later), chilli, ginger, garlic, maple syrup and ½ cup of water. Bring this to the boil on a medium to high heat.
• • Mix the corn flour with the remaining water then add this to the soy sauce. Allow this to simmer and reduce on a medium heat until the sauce thickens. This should take around 7 to 8 minutes. If the sauce does thicken too much, mix in more water.
• For the rest of the dish, you want to cook the salmon and vegetables at the same time.
• Salmon.
• • Heat the coconut oil in a pan on a medium to heat.
• • Season the salmon on the flesh side with salt and pepper and place in the pan skin side up. After around 3 to 4 minutes of cooking, turn the salmon over and remove the pan from the heat. The rest of the salmon should perfectly. (if the salmon is thicker it may need longer and the best way to tell is looking at the side of the fillet, you want the pink flesh to turn pink half way up the fillet.
• Vegetables.
• • In a large sauce pan, heat 1 teaspoon of coconut oil in the pan on a medium to high heat. Once hot, add the garlic and ginger and allow to slightly colour.
• • Add the peppers and pak choi to the pan with the sesame oil. Season with salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
• Cook the rice or quinoa as instructed. Once everything is ready, serve the vegetables and salmon on top of the rice, with the teriyaki sauce pored over. Finish with some freshly chopped spring onions.