Teriyaki Salmon with Sesame Pak Choi

Teriyaki Salmon with Sesame Pak Choi


Sweet chilli, honey, sesame oil, mirin and soy combine to create a spectacular accompanying sauce for salmon.

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Serves: 2



- 2 skinless salmon fillets

- 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

- Brown rice or noodles to serve (optional) * For The Pak Choi

- 2 large pak choi (approximately 250g)

- 2 tsp vegetable oil

- 2 tsp sesame oil

- 3 garlic cloves, grated

- 75ml fish or vegetable stock

- 2 tsp toasted sesame seeds for sprinkling.



STEP 1 Heat oven to 200°C/180°C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.

STEP 2 Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 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. Bake for 10 mins.

STEP 3 Meanwhile, cook the pack choi. 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.

STEP 5 Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish 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 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.

Credit: BBC Good Food