Family favourite's have to tick two boxes for me. A dinner which is quick and easy for the cook to prepare and that the family love. Teriyaki Salmon ticks all of those boxes. Teriyaki is a marinade made of Soy, Mirin, sugar, and ginger – I like to add a little garlic and chilli. Plan ahead – make up the marinade and store in a jar in the fridge for up to a week.
The teriyaki marinade:
- 3 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of Mirin
- 2cm Ginger, finely grated
- 2 Garlic cloves finely sliced
- 4 Darnes of salmon approx. 170g each
Spring onions, finely sliced chilli, wedge of lime.
Stir fried pak choi:
- 2 Pak Choi
- 3 cloves of Garlic finely sliced
- 1 Tables spoon of sesame oil
- I tables spoon for Sunflower oil
- Salt and pepper
For the salmon:
- Preheat the oven to 180C (Gas 6).
- Line a shallow baking tin with baking parchment (easier to clean up afterwards!)
- Whisk the ingredients together – or even easier pop into a jar and give a good shake.
- Pour the sauce over the salmon and bake for 15 minutes, once the salmon is cooked, remove from oven and serve with whole grain rice, stir fried pak choi and spoon over the thickened teriyaki sauce from the baking tray.
- Garnish with chilli, spring onion and chilli.
For the pak choi:
- Heat the oils in a wok over a medium heat, add the garlic and fry until fragrant (30 seconds).
- Add the pak choi and stir fry for a minute, add a table spoon of water and simmer for 2 minutes, season with salt and pepper.