Teriyaki Salmon With Sesame Pak Choi Recipes

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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



Teriyaki salmon with sesame pak choi image

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

2 skinless salmon fillets
1 tbsp sweet chilli sauce
1 tbsp honey
1 tsp sesame oil
1 tbsp mirin or dry sherry
2 tbsp soy sauce
2 tsp finely grated ginger
brown rice or noodles, to serve (optional)
2 large pak choi (about 250g)
2 tsp vegetable oil
2 tsp sesame oil
3 garlic cloves, grated
75ml fish or vegetable stock
2 tsp toasted sesame seeds, for sprinkling

SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY

Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.

Provided by Anna Stockwell

Categories     Salmon     Dairy Free     Rice     Soy Sauce     Honey     Bok Choy     Green Onion/Scallion     Sesame     Dinner     Quick & Easy

Yield 4 servings

Number Of Ingredients 12



Spicy Salmon Teriyaki with Steamed Bok Choy image

Steps:

  • Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
  • Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2-3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
  • Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5-7 minutes. Season with remaining 1/2 tsp. salt.
  • Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

5 Tbsp. unseasoned rice vinegar
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. honey
1 lb. skinless salmon fillet, cut into 3x1 1/2" strips
1 1/2 tsp. kosher salt, divided, plus more
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
4 small heads baby bok choy (about 1 lb.), trimmed, quartered
Steamed rice (for serving; optional)
3 scallions, very thinly sliced on a diagonal
1 tsp. toasted sesame seeds

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