You can't beat a good fish dish on a Friday! This Asian inspired recipe by our own Geof the Chef, is the ideal Spring/Summer teatime treat.
Prep Time: 10 Minutes
Cook Time: 15 - 20 Minutes
2 x 200g salmon steaks (skinned)
1 good handful of sesame seeds (toasted)
1 head of pak choi
1 handful of mange tout (sliced length ways)
1 banana shallot (finely sliced)
½ julienne leek
4 tenderstem broccoli stalks
100ml teriyake sauce
½ grated ginger
½ tsp garlic puree
½ chopped chilli (deseeded)
Splash of fish sauce
Splash of soy sauce Splash of sweet chilli sauce
1 Starting with the marinade, finely chop the chilli and add into a bowl with ginger, garlic puree, fish sauce, sweet chilli sauce and a little teriyaki. Once mixed, spoon over the salmon and put in the fridge to marinate overnight.
2 When you’re ready, coat the salmon in the toasted sesame seeds and place on a baking tray in the oven at 180°c for12 minutes.
3 Whilst your salmon is in the oven, heat a good drizzle of vegetable oil in a wok and add in all of the vegetables. Keep the veg moving in the pan and cook to taste.
4 Once your vegetables are done (I like mine crisp and al dente) add in the remaining teriyaki sauce and season to taste.
5 When your salmon is cooked, place on a bed of veg and serve. This is quite a light dish, if you want something more substantial you can add noodles or fragrant rice.