Teriyaki Salmon
If you are in need of a quick, easy meal that’s loaded with flavour, this recipe is perfect. Its a breeze to throw together and the teriyaki sauce is thick, shiny and bursting with flavour! Add a little variety to your week with this easy salmon dish.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 15 mins
Gluten free
Ingredients
4 skin on salmon fillets, about 2 inch thick
2 bunch of bok choy (or similar)
1 large red capsicum
3/4 cup teriyaki sauce - Jimoto
2 tbsp honey
1 tbsp ginger, minced or paste
2 tsp cornflour, mixed with water to form a paste
2 spring onions, diced
Crunchy chilli oil - The Larder sample - optional
Rice of choice to serve
Instructions
Preheat the oven to 200c/ 180c fan. Wash and slice the bok choy lengthways & place on the baking tray. Slice the capsicum into long strips and place on top of bok choy.
With paper towel, pat the salmon skin dry. Arrange the salmon on top if the veggies in the baking tray, drizzle with olive oil and season the skin with salt.
Place into the preheated oven for 12-15 mins until the salmon skin is crispy and the salmon is cooked. I like it slightly pink in the middle but cook for longer, if you prefer.
Meanwhile, in a saucepan, pour in the teriyaki sauce, honey and add the ginger. Heat until the honey has melted and incorporated into the sauce.
Add the cornflour mix to the sauce and whisk to combine. Let it simmer, stirring often, for about 3 minutes, or until it thickens to your liking. Turn off the heat until you are ready to serve.
Remove the salmon from the oven and leave to stand for 5 mins. On a serving dish pour some of the sticky teriyaki sauce over the bottom, top with bok choy & capsicum, place the salmon on top.
Garnish with chopped spring onion and crispy chilli oil - if using. Otherwise, sprinkle with sesame seeds.
Hints & tips
Salmon - This recipe uses skin on salmon, use skin off salmon if you prefer. Alternative fish that could be used; Barramundi, Snapper or cod.
Veggies - Swap Bok Choy for any type of Asian greens you have on hand. Broccolini or even standard broccoli sliced into thin steaks would also work.
Serving suggestion - Serve with your favourite rice to soak up all that delicious sauce!
Portion size - Serves 4 or 2 with leftovers. This recipe could be halved or doubled easily.
Storage - Store in the fridge for 3 days. Not suitable for freezing.
