Teriyaki Salmon with Ginger and Chilli Pac Choi

I do love salmon but I think this is one of my favourite ways to have it. The recipe is pretty simple to follow and once you have marinaded the fish the cooking takes no time at all.

You will need:

Skin on Salmon Fillet

1 Head of Pac Choi

2 Spring Onions

Rice of your choice (long grain or Jasmine)

10 Mange Tout

1/2 Inch of Ginger

2 Thai Red Chillies

2 tbs Cornflour

1 Lime

For the Marinade:

3 tbs Dark Soy

3 tbs Light Soy

1 tbs Mirin

1 tbs Sake

Juice of 1 inch of grated ginger

1 tsp Honey

1 tsp Sugar

1. Take all of the marinade ingredients and place in a pan and heat until the sugar has dissolved. Take off the heat and allow to cool completely.
2. Transfer the marinade to a dish then take your salmon and place flesh side down in the dish and cover with clingfilm then place in the fridge for at least an hour but preferably 2-3. For best results keep turning the fish so as to soak in to each side then put your rice on to cook as per instructions.
3. Take out the fish and using kitchen roll dry off the skin. Dust the skin with a little cornflour then place e in a medium pan with a little oil on the skin side first. Allow to cook until you see the fish is cooked about half way through.
4. Add the rest of the marinade to the pan then turn the fish on to the skin side and cook until you see the marinade had gone sticky. Using a spoon keep basting the side of the fish with the marinade. This should take 2-3 minutes.
5. Allow the fish to rest in the marinade off the heat while you prepare the Pac Choi, Mange Tout and Spring Onions. Slice the bottom off the Pac Choi and then finely slice your chillies, spring onions and ginger. Cook in a hot pan with a little oil for 1-2 minutes.
6. Time to assemble the dish. Place your rice in the middle of the bowl then top with the fish. Arrange the Pac Choi. Serve with half a fresh lime.

Enjoy!