Steam-baked teriyaki-style salmon
Looking for a simple dinner idea? This steam-baked teriyaki-style salmon is packed full of goodness and a breeze to whip up.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Ingredients (Serves 4)
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 soya sauce
1 red chilli, seeded and thinly sliced
1 tsp toasted sesame oil
Method
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.
Cut four thin slices from the lemon and place one on top of each salmon fillet with a coriander sprig.
Mix together the juice from the remaining lemon, vegetable stock and soya 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.
For more…
Why not try this sesame seared tuna with crunchy Asian slaw recipe or these salmon hand rolls if you’re in the mood for fish?
