Steam-baked teriyaki salmon

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

Teriyaki is a popular Japanese cooking style where cuts of meat or fish are grilled with a sweet soy sauce glaze. The name is derived from the shiny, sticky glaze (teri, or 'shiny') and the cooking method (yaki, or 'grilled'), but in the West teriyaki has come to refer more to the glaze than the cooking method and it's not uncommon to bake teriyaki dishes in the oven.

In this recipe the salmon fillets are oven-steamed in a lemony soy sauce broth for a deliciously moist salmon fillet.

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.

4. 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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Browse our selection of Japanese recipes for more cooking ideas, or try one of our other salmon dishes, including prawn and salmon teriyaki skewers and Thai spiced salmon fish cakes.