- 2 salmon fillets
- 250g pak choi
- 1/8 cup freshly squeezed orange juice
- 1/2 tsp runny honey
- 1 tsp reduced salt soy sauce
- 1 tsp white wine or Mirin
- 1 tsp fresh lime or lemon juice
- 1/4 tsp Cayenne pepper
- 1/2 tbsp sesame oil
Season the salmon fillets with salt and pepper and brush with some of the sauce. Grill the salmon for about 5-6 minutes (in a George Foreman or an outdoor grill if you have one) and continue to brush the fish with the sauce. You can also choose to pan fry the fish for about 5 minutes a side; I personally prefer the grill as it results in a lovely melt-in-your-mouth fish fillet that’s caramelised on the outside.
While the fish is on the grill, prepare the pak choi and sauté it in sesame oil, salt and pepper for a few minutes until it’s bright green and tender. Plate the vegetables, top with salmon and, if desired, use up the remainder of the sauce. Enjoy!
Tip: This meal comes together in a mere 10 minutes regardless of how many people you’re cooking for, so it’s a great idea for bigger families or as a last minute meal idea. This recipe makes 2 servings.
Energy: 388kcal, 24g protein, 28g fat, 12g carbs.