Teriyaki Salmon with Sesame Pak Choi

by BBC Good Food

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