Teriyaki salmon with baby bok choy

Tue, 7 January 2020

Teriyaki salmon with baby bok choy, shiitake mushrooms and Vietnamese style rice noodles.

Serves 3 

Ingredients:

• 24 ounces salmon (6 thick pieces)
• 12 baby bok choy
• 12 ounces shiitake mushrooms (optional)
• 3/4 cup light soy sauce 
• 3/4 cup Mirin - sweet Japanese wine
• 3 tbsp sesame oil 
• 3 tsp honey 
• 3 tsp grated fresh ginger
• Hand-full of coriander 
• Pinch salt and pepper
• Orange zest (optional)
• Toasted sesame seeds 
• scallions, thinly sliced
• Fresh chilli sliced (optional) 
• Rice noodles

Method:

Pre-heat oven to 185°C. Place salmon, bok choy & mushrooms on parchment paper or a foil lined baking sheet.

Mix soy, mirin, sesame oil and ginger together in a small bowl and spoon over the fish and veggies.

Sprinkle salmon with salt, pepper & orange zest. Place in oven for approx. 10 mins; depends on thickness.

Divide among 2 bowls with cooked rice noodles, sprinkle with toasted sesame seeds, scallions & chili flakes.