This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon. Perfect for a different Good Friday.
INGREDIENTS
2 225g salmon filet
For the Teriyaki Sauce:
3 Tablespoons teriyaki sauce
3 Tablespoons hoisin sauce
3 Tablespoons soy sauce
1 Tablespoon white vinegar
1 Tablespoon sesame oil
74g light brown sugar
2 large garlic cloves, crushed
2 teaspoons freshly grated ginger
For the pak choi
2 large pak choi (about 250g)
2 teaspoons vegetable oil
2 teaspoons sesame oil
3 garlic cloves, grated
75ml vegetable stock
2 teaspoons toasted sesame seeds, for sprinkling
spring onion
METHOD
Preheat oven to 200°C
Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up).
Combine sauce ingredients and stir until brown sugar is dissolved.
Place salmon filets in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let it marinate for 20 minutes
Transfer salmon to the prepared baking sheet (keep the marinade). Bake at 400 for 12-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
While salmon is baking, transfer remaining marinade to a small saucepan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
Meanwhile, cut a slice across the base of the pak choi so the leaves separate.
Heat the vegetable oil and sesame oil in a wok, add the grated garlic cloves and stir-fry briefly to soften.
Add the pak choi and fry until the leaves start to wilt. Pour over the 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 teriyaki syrup. Scatter with the spring onions and the toasted sesame seeds.
Original Recipe BBC Good Food
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