Teriyaki Salmon With Baby Bok Choy
I’m so incredibly proud of our Springbok team. The fact that most of them hail from the Eastern Cape makes me feel even more proud. Together we are stronger.
On that note, our boys inspired me to create an Asian dish that has a marinade that will rival all marinades. The entire dish takes 25 minutes to make and it will serve four people.
Did you know: Teriyaki is Japanese word and is actually a combination of two words. Teri means luster and yaki means grill or broil. Most teriyaki dishes are roasted or grilled after being marinated or basted in the sauce.
Ingredients
1/4 cup soy sauce
1/4 cup mirin - sweet Japanese wine
1 tbsp sesame oil
1 tsp grated fresh ginger
1 tsp honey
1 tsp orange zest
chillie flakes to your taste
4 x 100 g fillet of Salmon (any fishmonger can do this)
6 Baby Bok Choy (quartered length ways)
sesame seeds for garnishing
Method
In a mug, combine the first seven ingredients and mix well.
Halve the mixture and marinade your salmon in one half and the vegetables in the other for 5 minutes.
Preheat your oven to 190 degrees.
On a large baking sheet/tray place your salmon in the middle and surround it with the Bok Choy.
Bake for 7-10 minutes until the salmon turns a light pink.
Remove only the fish from the oven, baste it with leftover sauce, cover, and let it rest for 5 minutes.
By this time your vegetables should be slightly charred and cooked.
Serve with a sprinkle of coriander and some sesame seeds.
