Teriyaki Salmon
20 min2
Pan-seared salmon glazed with a sweet-savory teriyaki sauce, served over wilted pak choi.
| prepPreheat oven to 200°C / 390°F | |||||
| 2 skinless salmon fillets | Place salmon in baking dish | Mix glaze, pour over salmon | Bake 200°C / 390°F, 10 min | Plate pak choi, top with salmon & juices, garnish | |
| 1 tbsp sweet chilli sauce | |||||
| 1 tbsp honey | |||||
| 1 tsp sesame oil | |||||
| 1 tbsp mirin or dry sherry | |||||
| 2 tbsp soy sauce | |||||
| 2 tsp finely grated ginger | |||||
| 2 large pak choi (about 250 g) | Separate pak choi leaves | Heat oils, stir-fry garlic briefly | Add pak choi, fry until wilting | Pour stock, cover, steam 5 min | |
| 2 tsp vegetable oil | |||||
| 2 tsp sesame oil | |||||
| 3 garlic cloves, grated | |||||
| 75 ml fish or vegetable stock | |||||
| 2 tsp toasted sesame seeds | |||||
| brown rice or noodles, to serve (optional) | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.