Teriyaki salmon with sesame pak choi

 Sweet chili, 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

Ingredients

• 2 skinless salmon fillets
• 1 tbsp sweet chili 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)

For the pak choi

• 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

• Method

  • STEP 1

  • Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.

  • STEP 2

  • 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.

  • STEP 3

  • Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.

  • STEP 4

  • Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 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 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.

  • STEP 6

  • 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.

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