Sticky Salmon With Chinese Greens
This delightful recipe features succulent salmon fillets glazed with a flavorful oyster and teriyaki sauce mixture. The fish is perfectly roasted to a glazed finish, creating a mouth-watering dish that pairs wonderfully with a stir-fry of vibrant green vegetables. The harmonious blend of tangy, sweet, and savory flavors will surely delight your taste buds.
— Constant Cookbook
Ingredients
- 4 skinless salmon fillets , 150g/4oz each
- 3 tbsp oyster sauce
- 2 tbsp teriyaki sauce
- 1 tbsp honey
- 1 tbsp oil (a mix of vegetable and sesame)
- 1 tbsp finely grated fresh root ginger
- 1 garlic clove , finely sliced
- 1 red chilli , deseeded amd finely sliced
- 500g mixed green vegetables - we used bok choi, sugar snaps and broccoli
Instructions
- Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
- Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 354 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 8 grams sugar
- Protein Content: 35 grams protein
- Sodium Content: 2.81 milligram of sodium
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