Teriyaki Salmon with Sesame Pac Choi

Teriyaki anything is good.. Fact! So you can use this recipe and change your meet or fish of choice. It works well with chicken or beef. One thing when you make this is please please use really good salmon. I keep pretending not to be a food snob but I kind of am. Buy fresh from your fishmonger who will pinbone and scale the salmon. This recipe will serve 2.

You will need.

2 Large Salmon Fillets (skin on)

2 Packs of baby Pac Choi

Sesame Seeds

4 tbs Mirin

2 tsb Light Soy

2 tbs Dark Soy

2 tbs Sake

1 tsp Clear Honey

1 Good Pinch of Sugar

1 tbs Grated Ginger Juice.

Cornflour

1. To start combine the mirin, sake and soy. Grate ginger then squeeze until you get about one tablespoon. Add sugar and honey. Mix well.

2. Get a freezer bag and put the salmon in. Take about 4 tbs of the marinade and pour in to the bag then seal tight taking out the air. Pop in the fridge for 30 mins to an hour.

3. Take out the salmon and dry off with a little kitchen roll. Then roll the salmon in a little cornflour. Pat to get rid of any excess. Fry skin side down first for about 3-4 minutes until the skin id very crispy. Sear all sides to get a nice char.

4. Take out the salmon then pour in the rest of your marinade to the pan. After a minute place the salmon back in and keep turning until the glaze has really thickened. This will take 3-4 minutes you dont want to overcook the salmon. Take off the heat and allow to rest while you cook the pac choi.

5. In a clean pan stir fry the pac choi for about a minute adding in a little soy sauce and the sesame.

6. Arrange on the plate and drizzle over some of the Teriyaki glaze to finish.

Enjoy!