Simple Italian Teriyaki Salmon
This easy sweet chili salmon with stir-fried pak choi is a flavorful, healthy dish perfect for beginners, featuring baked salmon in a tangy sauce and tender pak choi, served with rice or noodles.
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 ginger finely grated
- Brown rice or noodles (optional, for serving)
For the Pak Choi
- 2 large pak choi (about 250g)
- 2 tsp vegetable oil
- 2 tsp sesame oil
- 3 grated garlic cloves
- 75 ml fish or vegetable stock
- 2 tsp toasted sesame seeds (for sprinkling)
Instructions
Prepare the Salmon
- Preheat your oven to 200°C (180°C fan) or gas mark 6.Place the skinless salmon fillets into a shallow oven-safe dish.
Make the Sauce
- In a small bowl, mix together the sweet chili sauce, honey, sesame oil, mirin or dry sherry, soy sauce, and finely grated ginger.Pour this mixture over the salmon fillets, making sure they are completely coated.Bake the salmon in the oven for 10 minutes.
Prep the Pak Choi
- While the salmon is baking, take the pak choi and slice off the base to separate the leaves.
Stir-Fry the Pak Choi
- Heat 2 tsp of vegetable oil and 2 tsp of sesame oil in a wok or large frying pan over medium heat.Add the grated garlic and stir-fry it for about 30 seconds, just until it softens and becomes fragrant.Add the pak choi to the pan and stir-fry for a few minutes until the leaves begin to wilt.
Steam the Pak Choi
- Pour the vegetable or fish stock into the pan with the pak choi.Cover the pan tightly with a lid and let it cook for about 5 minutes, or until the stems are tender but still crisp.
Serve
- Place the cooked pak choi in shallow bowls.Top with the baked salmon and drizzle the sauce from the baking dish over the top.Sprinkle with toasted sesame seeds for extra flavor.Serve with brown rice or noodles if desired.
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