Teriyaki Salmon with Sesame Pak Choi

Name: Teriyaki Salmon with Sesame Pak Choi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Chinese
Ingredients: 2 skinless salmon fillets; 1 tbsp sweet chilli sauce; 1 tbsp honey; 1 tsp sesame oil; 2 tbsp soy sauce; 2 tsp finely grated ginger; brown rice to serve (optional); noodles to serve ,optional; 2 250g large pak choi; 2 tsp vegetable oil; 2 tsp sesame oil; 3 garlic cloves, grated; 75ml fish stock or vegetable stock; 2 tsp toasted sesame seeds, for sprinkling

7 steps

Prep:10minCook:10min

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.

Updated at: Thu, 17 Aug 2023 13:41:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories434.6 kcal (22%)

Total Fat27.6 g (39%)

Carbs19.4 g (7%)

Sugars13.7 g (15%)

Protein30.2 g (60%)

Sodium1183.1 mg (59%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2skinless salmon fillets

1 Tbspsweet chilli sauce

1 Tbsphoney

1 tspsesame oil

2 Tbspsoy sauce

2 tspginger

For the Pak Choi

2 x 250gpak choi

large

2 tspvegetable oil

2 tspsesame oil

3garlic cloves

grated

75mlfish stock

or vegetable stock

2 tsptoasted sesame seeds

for sprinkling

Instructions

Step 1

Mix the sweet chilli sauce, honey, sesame oil, soy sauce and finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered.

Step 2

Insert grill plate in the unit and close the lid. Select GRILL, set temperature to MAX and set time to 8 minutes. Select START/STOP to begin.

Step 3

When the unit beeps to signify it has preheated, place fillets on the grill plate, gently pressing them down to maximise grill marks. Close the lid and cook for 6 minutes. There is no need to flip the fish during cooking.

Step 4

Meanwhile, cook the pak choi. Cut a slice across the base of the large pak choi so the leaves separate.

Step 5

Heat vegetable oil and sesame oil in a wok, add grated garlic cloves and stir - fry briefly to soften.

Step 6

Add the pak choi and fry until the leaves start to wilt. Pour over 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.

Step 7

Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with toasted sesame seeds and serve with brown rice or noodles, if you like.

View on BBC Good Food

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