Salmon Teryaki v2.01 31/03/19 © web design
Serves: 2
Cooking time: 25 minutes (incl. Prep.)
Salmon Teryaki Pak Choi
Method
1. Heat oven to 200C/180C fan/gas 6.
Boil Kettle of Water.
5. Prepare the vegetable stock. With 75ml boiling water & Vegetable stock cube.
180°
(10 minutes)
180°
SERVE
with a sprinkling of toasted sesame seeds
2. Put the salmon in a shallow baking dish.
3. Mix 1 tbsp sweet chilli, 1 tbsp honey, 1 tsp sesame oil, 2 tbsp Teryaki Sauce & 1 finely grated ginger in a small bowl & pour over the salmon so the steaks are covered.
4. Bake for 10 mins while you cook the Pak Choi.
Pak Choi
6. In WOK, heat 2 tsp Coconut Oil, add 3 grated garlic cloves and stir-fry briefly to soften. Cut a slice across the base of the Pak Choi so the leaves separate. Add Pak Choi & 2 tsp Sesame Oil. Fry until the leaves start to wilt.
7. Pour over the stock, tightly cover the pan and allow to simmer for 5 mins – you are aiming for the stems of the Pak Choi to be tender but still have a bit of bite.
8. Pop Egg Noodles in Microwave and cook as per packet instructions.
One block per person. Usually 2 ½ minutes. Then quickly mix into wok ingredients.
