Salmon Teriyaki

Pescetarian

Serves 2

25~ min cook time.

Ingredients:
For the Salmon
  • 2 skinless salmon fillets
  • 1 tbsp sweet chilli sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tbsp mirin or dry sherry
  • 1 tbsp soy sauce
  • 2 tsp finely grated ginger
  • microwavable rice
For the Pak Choi
  • 2 large pak choi (about 250g)
  • 120g tinned bamboo shoots (drained)
  • 140g tinned water chestnuts (drained)
  • 2 tsp vegetable oil
  • 2 tsp sesame oil
  • 3 garlic cloves, grated
  • 75ml fish or vegetable stock

Method:

  1. Set the oven to 390°F/200°C for non-fan ovens or 360°F/180°C for fan ovens (Gas mark 6). Put the salmon in a baking dish. Get the grated ginger, the soy, mirin, the sesame oil, the sweet chilli sauce and the honey and mix them together in a small bowl. Once fully mixed, pour on top of the salmon steaks so they are fully covered. You can bake these for 10 minutes whilst you cook the pak choi. Do not bake until pak choi has started cooking.
  2. Take the pak choi and rinse under water to wash off all pesticides etc. Get a knife and slice across the bottom part of the pak choi so that the leave come off individually. Take the oils and heat them in a deep(ish) pan. Add the garlic to the oils and stir. Once the garlic is softened a little you can add the pak choi, bamboo shoots and water chestnuts. When you notice the pak choi start to wilt you can pour over the stock and cover the pan with a lid. Cook for around 5-7 minutes. When you believe you have about two minutes left, stick your rice in the microwave.
  3. Split the rice into two shallow bowls. Serve the pak choi, water chestnut and bamboo shoot mix on top of the rice. Serve the salmon steaks on top of that and cover it all with the juices from the salmon baking dish.