Pak Choi is one of the superfoods in season for the month of July. Pak Choi is an excellent source of fibre, vitamin C, Vitamin K, Vitamin A, and beta-carotene. It’s also packed full of folate, calcium, and vitamin B6 and better yet is considered a leafy green vegetable too! So, why not pack a punch into your midweek meal with this seriously good Teriyaki Salmon with Sesame Pak Choi.
You will need:
- 2 skinless salmon fillets
- 1 tbsp sweet chilli sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 2 tsp finely grated ginger
- Brown noodles, to serve
For the Pak Choi:
- 2 large pak choi (about 250g)
- 2 tsp vegetable oil
- 2 tsp sesame oil
- 3 garlic cloves, grated
- 1 pack Sadies Kitchen Chicken Bone Broth
- 2 tsp toasted sesame seeds, for sprinkling
How to prepare:
- Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
- Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl, mix together and pour over the salmon so the fillets are nicely coated. Bake in the oven for 10 mins
- Meanwhile, cook the pak choi. Keep the leaves separate.
- Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry to soften.
- Add the pak choi and fry until the leaves start to wilt. Pour over 75ml Sadies Kitchen comforting bone broth or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you’re aiming for the stems to be tender but with still a bit of bite.
- Serve the pak choi, top with the salmon and spoon over the juices. Sprinkle some toasted sesame seeds on top and serve with brown noodles.
Main photograph: Unsplash