Teriyaki Salmon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp dry sherry or white wine, 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. Cover in cling film and refrigerate for at least 5 hours or overnight.

Step 2

Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in foil. Place on a baking tray. Oven cook for 12 mins. Pour teriyaki marinade into a pan and gently heat adding in the cornflour.

Step 3

Cut carrot, spring onions and peel garlic. Cut a slice across the base of 2 large pak choi so the leaves separate.

Step 4

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 carrots

Step 5

Add the pak choi and spring onions and fry until the pak choi leaves start to wilt. Pour over 75ml 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 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.