Sweet-savory glazed salmon with pak choi seared until lightly charred for smoky depth.
ABy Annebala
Servings
2
2 piece Salmon fillets (skin-on)
2 piece Pak choi
3 tbsp Soy sauce
3 tbsp Mirin
3 tbsp Sake
1 tbsp Caster sugar
2 clove Garlic cloves
1 tbsp Fresh ginger
1 tbsp Sesame oil
2 tbsp Neutral oil (e.g. vegetable or sunflower)
1 tsp Sesame seeds
2 piece Spring onions (garnish)
Calories
587 kcal
Protein
42g
Carbs
22g
Fat
35g
Fiber
4g
Sugar
3g
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Teriyaki Glaze
1. Combine the soy sauce, mirin, sake, and caster sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then cook for 4–5 minutes until reduced by half and syrupy. Remove from heat and set aside.
2. Finely grate the fresh ginger and mince the garlic cloves. Stir both into the warm teriyaki glaze to infuse.
2 clove Garlic cloves,
1 tbsp Fresh ginger
Cooking the Salmon
3. Pat the salmon fillets dry with paper towel. Heat a non-stick or cast-iron skillet over medium-high heat with half the neutral oil. Place the salmon skin-side down and press gently for the first 30 seconds to prevent curling. Cook for 4 minutes until the skin is golden and crisp.
4. Flip the salmon and cook for 1 minute on the flesh side. Reduce heat to medium-low and spoon the teriyaki glaze over the salmon in two layers, 30 seconds apart, allowing each layer to caramelise slightly. Cook for a further 1–2 minutes until the salmon is just cooked through and lacquered. Remove and rest on a plate.
Charred Pak Choi
5. Halve the pak choi lengthways through the root so it stays intact. Wipe the pan clean and return it to high heat with the remaining neutral oil and sesame oil. Place the pak choi cut-side down and cook undisturbed for 2–3 minutes until deeply charred. Flip and cook for a further 1 minute until the leaves are just wilted but the stems retain a bite.
2 piece Pak choi,
1 tbsp Sesame oil,
1 tbsp Neutral oil (e.g. vegetable or sunflower)
To Serve
6. Arrange the charred pak choi on plates and place the glazed salmon on top. Drizzle over any remaining glaze from the pan. Scatter with sesame seeds and finely sliced spring onions.
1 tsp Sesame seeds,
2 piece Spring onions (garnish)
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