Salmon Teriyaki

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Ingredients

4 salmon fillets fresh or frozen
Brown or white rice
4 pak choi (also called bok choi or Chinese cabbage) available in most supermarkets year
round
½ teaspoon brown sugar
½ teaspoon honey wholegrain mustard
2 cloves garlic finely chopped
Thumb size piece of ginger peeled and finely grated or chopped
50 mls white wine
50 mls soy sauce

Salmon Teriyaki Directions

1. Heat the grill to medium setting and place your salmon fillets on a foil covered baking tray
and grill for 15 –20 minutes depending on thickness, they will need longer if frozen
2. Cook your rice in boiled water as per packet instructions, if using brown rice which may take
longer put it on before the fish
3. Add the brown sugar, mustard, garlic, ginger, wine and soy sauce to a small saucepan and
bring to the boil. Once it comes to the boil, reduce the heat to simmer for 5 minutes. Then
cover the saucepan and let it sit off the heat until the rice, fish and pak choi are cooked.
Transfer it to a small jug/gravy boat when ready to serve.
4. Finally, slice and steam your pak choi, I microwave the white stems first for 2-3 minutes and
then add the sliced green leaves for another 1-3 minutes
5. Serve the fish, rice and pak choi with as much of the sauce as you like

Notes

Serves 4

“This is my favourite recipe and involves fish which I struggle to include regularly, it is very quick and
delicious
You can use frozen fish and I usually freeze pieces of ginger and the remains of bottles of white wine
which can be added frozen
I usually use brown rice which takes 45 minutes to cook but you can also use white rice if limited
time wise”