Teriyaki Salmon with Pak Choi

Ingredients

• 600 g salmon fillet
• 125 ml teriyaki sauce
• 2 tbsp Soy sauce
• 1 tbsp mirin (sweet Japanese rice wine)
• 1 clove garlic
• 15 g ginger
• 2 Spring Onions
• 4 baby pak choi
• 1.5 tbsp rapeseed oil
• Salt
• Pepper
• 0.5 bunch coriander (10 g)
• 1 tsp chili powder

Instructions

1. 1.

   Trim salmon fillet, pat dry and cut into 4 pieces of about 150 g each. In a bowl mix teriyaki sauce with soy sauce and mirin. Peel garlic and ginger, finely chop and stir in. Place salmon in a shallow dish. Trim spring onions, wash, slice into rings and sprinkle over the fish.

2. 2.

   Pour 3/4 of the teriyaki marinate over everything and cover for about 30 minutes to chill. Meanwhile clean pak choi, wash and halve lengthwise.

3. 3.

   Remove salmon pieces from the marinate and let drain. In a non‑stick pan heat oil and sear each side for 4–5 minutes. Then season with salt and pepper.

4. 4.

   In parallel place pak choi in a large ovenproof dish, drizzle with remaining marinade and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10 minutes. Wash coriander, dry, shake off excess water and chop.

5. 5.

   Place salmon pieces in the dish beside the pak choi, sprinkle over coriander and finish baking in the oven for another 4–5 minutes. Plate salmon and pak choi, lightly dust with chili powder.