TERIYAKI SALMON WITH SESAME PAK CHOI
Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige's dish is a simple and quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
- 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.
- Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
- Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
- 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.
- 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.
Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
SALMON TERIYAKI WITH A SESAME PAK CHOI
This dish is a take on the traditional Teriyaki dish which originates from Japan. It is a dish in which foods are grilled or broiled with glaze consisting of soy sauce, mirin and sugar. I have tweaked this a bit to add so more flavour and swapped the sugar for honey and kept it to a low, to keep it more macro friendly. The teriyaki sauce works with any vegetables and meat as well, so worth making a bit more and storing it for later in the week.
Provided by Fit Cookin
Categories Japanese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Making the terikyaki sauce.
- • In a sauce pan add the soy sauce, spring onion (keep some of the green part aside for later), chilli, ginger, garlic, maple syrup and ½ cup of water. Bring this to the boil on a medium to high heat.
- • Mix the corn flour with the remaining water then add this to the soy sauce. Allow this to simmer and reduce on a medium heat until the sauce thickens. This should take around 7 to 8 minutes. If the sauce does thicken too much, mix in more water.
- For the rest of the dish, you want to cook the salmon and vegetables at the same time.
- Salmon.
- • Heat the coconut oil in a pan on a medium to heat.
- • Season the salmon on the flesh side with salt and pepper and place in the pan skin side up. After around 3 to 4 minutes of cooking, turn the salmon over and remove the pan from the heat. The rest of the salmon should perfectly. (if the salmon is thicker it may need longer and the best way to tell is looking at the side of the fillet, you want the pink flesh to turn pink half way up the fillet.
- Vegetables.
- • In a large sauce pan, heat 1 teaspoon of coconut oil in the pan on a medium to high heat. Once hot, add the garlic and ginger and allow to slightly colour.
- • Add the peppers and pak choi to the pan with the sesame oil. Season with salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
- Cook the rice or quinoa as instructed. Once everything is ready, serve the vegetables and salmon on top of the rice, with the teriyaki sauce pored over. Finish with some freshly chopped spring onions.
Nutrition Facts : Calories 905.9, Fat 22.9, SaturatedFat 7.3, Cholesterol 146.3, Sodium 2265.8, Carbohydrate 93.3, Fiber 5.6, Sugar 10.3, Protein 78.1
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