Friday, 14 May 2010

Sticky salmon with stir-fried greens

After repeatedly making different versions of a teriyaki salmon dish, I've decided this is the best way to do it and has just the right quantities of sweetness and spice. We love this and now have it almost every week!
It may seem expensive to buy the bottles of oyster and teriyaki sauce, but they can stay in your store cupboard and you can use them again for other oriental dishes. Or you might want to just keep making this one!

2 skinless salmon fillets
1 1/2 tbsp oyster sauce
1 tbsp teriyaki sauce
1/2 tbsp honey
1/2 tbsp oil (vegetable or sesame)
1/2 tbsp finely grated ginger
1 garlic clove, finely sliced
1/2 red chilli, chopped, or a good pinch of dried chilli flakes
250g mixed green veg (I used brocolli, mangetout and spinach)

1. Heat oven to 200'c/Gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then spoon a little over the fish.
2. Roast in the oven for 10 minutes until glazed and just cooked through.
3.Heat the oil in a wok, then fry the ginger, chilli and garlic for 1 minute. Stir fry the brocolli or any larger, harder veg for 3 minutes. Add the leafy veg and cook for 1 minute more.
4. Stir in the rest of the sticky sauce, heat through, and serve alongside the salmon and some boiled basmati rice, if you like.

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