Main course
serves 4
4 x 100gm salmon fillets with skin on
Teriyaki Sauce:
200ml of Kikkoman soy sauce
50ml of balsamic vinegar
25gm fresh coriander
1 thumb sized piece of root ginger
2 chillies
2 chopped garlic cloves
3 tbspn of organic demarara sugar
Scented Pak choi
4 small heads of pak choi
3 cloves of garlic, sliced thinly
1 thumb of root ginger sliced thinly
Method:
For the teriyaki sauce pour the vinegar and soy sauce into a pan and add the stalks of the coriander, finely chopped ginger and garlic and split chillies. Bring to a simmer, add the sugar and continue to simmer for 20 mins- being sure not to boil the mixture.
Sieve mixture into a bowl over the salmon fillets and marinade for at least four hours.
For the pak choi, add the ginger and garlic to a saucepan of water with a pinch of salt and bring to the boil. Whilst doing this drain the marinade from the salmon fillets and reduce the mixture in a saucepan by half.
Place salmon fillets in a steamer over the water and steam for 5 mins. After 5 mins add the pak choi (which has been split lengthways) to the boiling water cooking the salmon for a further 5 mins (until cooked).
Drain the pak choi and divide between four plates. Carefully remove each salmon fillet from the steamer and place on top of the pak choi. Cover with a little of the remaining reduced marinade and finish with roughly chopped coriander leaves.
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