Looking for a delicious and healthy meal? Try this recipe with salmon and pak choy! Perfect for a quick and easy dinner.
- 600 g 4 x salmon fillets (150g each), skin on
- 150 ml soy sauce
- 75 ml red wine vinegar
- 200 ml mirin
- 2 tbsp miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp caster sugar
- 2 tsp garlic cloves, finely chopped
- 4 spring onions, finely chopped
- 150 g fresh runner or green beans, sliced on a long angle
- 2 pak choy, cut each into 6 long wedges
- 150 g frozen peas
- 75 g baby spinach leaves
- sticky rice
- reheat the oven to 230C gas 8.
- Place the soy sauce, vinegar, mirin, miso paste, sesame oil, sugar, garlic and spring onions into a saucepan, mix well, and then bring to a boil.
- Turn down the heat and boil the sauce until you have about roughly half the original volume.
- Remove from the heat.
- Place the salmon into a small oven-proof frying pan.
- Spoon over roughly a third of the sauce and pop into the hot oven or grill.
- Cook for 2-3 minutes, then re-coat with a little sauce and cook for a further 2-3 minutes or until half cooked. Keep re-coating to get a nice colour.
- Do not overcook.
- Remove from the oven, cover with foil and leave to rest.
- In a large pan or wok, heat 2 tbsp any oil.
- Add the green beans and sauté over a high heat for 1 minute. Add the Pak Choy and a dash of water, cover and steam for 1 minute roughly.
- Continue to cook over a high heat to drive off all the water, then add the spinach and peas and warm through.
- Serve the vegetables in deep bowls and top with the rested salmon fillets.
- Spoon over a little of the reserved sauce.
- Serve with sticky rice and the rest of the sauce as a dip.
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