Teriyaki Salmon with Sesame Pak Choi

Ingredients

• Atlantic salmon

  Fish, farmed, raw

  8 oz or 227g

• Sweet Chilli Sauce

  Sweet, Mae Ploy

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Sesame oil

  Salad or cooking

  3 tsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Ginger root

  Raw

  2 tsp or 4g

• Cabbage

  Chinese (pak-choi), raw

  1 head or 840g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Garlic

  Raw

  2 clove or 6g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Preheat the oven to 400°F. Lightly oil or line a shallow baking dish and pat the salmon dry; place the fillets in the dish.
2. Whisk together the sweet chili sauce, honey, 1 teaspoon of the sesame oil, rice wine vinegar, soy sauce, and grated ginger. Pour over the salmon to coat evenly and bake for about 10 minutes, until just opaque and flaky.
3. Trim the base from the pak choi and separate the leaves; rinse and shake dry.
4. Heat the vegetable oil and remaining 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the grated garlic and stir-fry just until fragrant, about 30 seconds.
5. Add the pak choi and cook, tossing, until the leaves begin to wilt. Pour in the vegetable broth, cover tightly, and steam until the stems are tender-crisp, about 5 minutes.
6. Divide the pak choi between shallow bowls, top with the salmon, and spoon over the pan juices. Finish with a sprinkle of sesame seeds.