Steam-baked teriyaki-style salmon

03 January 2017

A simple and healthy Japanese-inspired recipe for steam-baked salmon fillets served with soy beans and pak choi.

Preparation time

10 minutes

Cooking time

30 minutes

Serves

4



Ingredients

  • 250g Birds Eye frozen soya beans
  • 2 x 90g packs baby pak choi, halved lengthways
  • 4 x 150g salmon fillets
  • 1 lemon
  • 4 coriander sprigs
  • 200ml vegetable stock made with a Kallo low salt organic vegetable stock cube
  • 1 tsp reduced salt soy sauce
  • 1 red chilli, seeded and thinly sliced
  • 1 tsp toasted sesame oil

Method

1. Preheat the oven to 200°C, gas mark 6. Place the soya beans and pak choi in a heatproof oven dish. Lay the salmon fillets on top.

2. Cut four thin slices from the lemon and place one on top of each salmon fillet with a coriander sprig.

3. Mix together the juice from the remaining lemon, vegetable stock and soy sauce and pour into the dish.

Scatter the fish with the chilli, then cover the dish tightly with foil and bake for 20-30 minutes until the fish is cooked through and the vegetables are tender. Drizzle very lightly with toasted sesame oil and serve.

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