Teriyaki Salmon


  • 2 skinless salmon fillets
  • 1 tbsp sweet chilli sauce
  • 1 tsp sesame oil
  • 1 tbsp mirin or dry sherry
  • 2 tbsp soy sauce
  • ginger to taste


  • 2 large pak choi
  • 2 tsp sesame oil
  • 3 garlic cloves or garlic purée
  • 75ml veg or fish stock
  • sesame seeds (can omit)


Heat oven to 200C 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, 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, prepare 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 2 shallow bowls, top either serving with salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve immediately.

Energy: 438kcal, 37g protein, 28g fat, 12g carbs.

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