Teriyaki Salmon with Sesame Pak Choi

by Cherrypick
Star 4.4
    10m prep time
    20m total time
    Easy level
    14 ingredients

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.

Method

Based on 2 servings, adjust as needed.

Step 1

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

Step 2

Mix the sweet chilli sauce, honey*, half of the **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 3

Meanwhile, cook the pak choi. Cut a slice across the base of the large pak choi so the leaves separate. If serving with rice or noodles, cook these now according to the packet instructions.

Step 4

Heat the vegetable oil and remaining sesame oil in a wok, add the 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 the 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 toasted sesame seeds and serve with brown rice or noodles, if you like.
  • Ingredients
  • Based on 2 servings
  • 2 tbsp Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml
  • 2 tsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 1 tbsp Mirin 1 x Sainsbury's Mirin, Inspired to Cook 150ml
  • 3 Garlic Cloves, grated 1 x Sainsbury's Garlic
  • 2 large Pak Choi, (about 250g) 1 x Sainsbury's Pak Choi 200g
  • 2 Skinless Salmon Fillets 1 x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
  • 1 tbsp Sweet Chilli Sauce 1 x Sainsbury's Inspired to Cook Sweet Chilli Stir Fry Sauce 175g
  • 1 Brown Rice, or noodles, to serve 1 x Ben's Original Classic Wholegrain Microwave Rice 220g
  • Maldon Salt, to taate 1 x Maldon Sea Salt Flakes 250g
  • 1 tbsp Honey 1 x Stamford Street Co. Clear Honey 340g
  • 3 tsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 2 tsp Ginger, finely grated 1 x Sainsbury's Ginger 100g
  • 75ml Fish Or Vegetable Stock 1 x Knorr Stock Pot Vegetable 4x28g
  • 2 tsp Toasted Sesame Seeds, for sprinkling 1 x Sainsbury's Sesame Seeds 50g
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