A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger
Prep:5 mins
Serves 4
4 skinless salmon fillets, 150g/4oz each3tbsp oyster sauce2tbsp teriyaki sauce1tbsp honey1tbsp oil (a mix of vegetable and sesame)1tbsp finely grated fresh root ginger1 garlic clove, finely sliced1 red chilli, deseeded amd finely sliced500g mixed green vegetables – we used bok choi, sugar snaps and broccoli
STEP 1Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.STEP 2Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.
