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
Prep:10 mins
Serves 2
2 skinless salmon fillets1 tbsp sweet chilli sauce1 tbsp honey1 tsp sesame oil1 tbsp mirin or dry sherry2 tbsp soy sauce2 tsp finely grated gingerbrown rice or noodles, to serve (optional)
STEP 1Heat oven to 200C/180C fan/gas 6 and put the skinless salmon fillets in a shallow baking dish.STEP 2Mix 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 3Meanwhile, cut a slice across the base of the pak choi so the leaves separate.STEP 4Heat the vegetable oil and sesame oil in a wok, add the grated garlic cloves and stir-fry briefly to soften.STEP 5Add 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 6Serve 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.
