Teriyaki salmon
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.8 out of 5.314 ratingsRate
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Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for this teriyaki salmon. Serve with sesame pak choi for a quick midweek meal
Egg-free
High-protein
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal517
- fat30g
- saturates5g
- carbs17g
- sugars15g
- fibre3g
- protein41g
- salt2.8g
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6 and put the skinless salmon fillets in a shallow baking dish.
-
step 2
Mix the sweet chilli sauce, honey, sesame oil, mirin or dry sherry, soy sauce and 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, cut a slice across the base of the pak choi so the leaves separate.
-
step 4
Heat the vegetable oil and sesame oil in a wok, add the 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 the 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 the toasted sesame seeds and serve with brown rice or noodles, if you like.
Recipe from Good Food magazine, November 2016
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A star rating of 4.8 out of 5.314 ratings
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