Your folders
Your folders

Export 15 ingredients for grocery delivery
Step 1
Heat oven to 200C/180C fan/gas 6 and put the skinless salmon fillets in a shallow baking dish.
Step 2
Mix the sweet chilli sauce, honey, sesame oil, mirin or dry sherry, soy sauce and finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
Step 3
Meanwhile, cut a slice across the base of the pak choi so the leaves separate.
Step 4
Heat the vegetable oil and sesame oil in a wok, add the grated garlic cloves and stir-fry briefly to soften.
Step 5
Add the pak choi and fry until the leaves start to wilt. Pour over the or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.
Step 6
Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with the toasted sesame seeds and serve with brown rice or noodles, if you like.
Your folders

568 viewsdinneratthezoo.com
5.0
(13)
10 minutes
Your folders

811 viewsjustonecookbook.com
4.7
(118)
10 minutes
Your folders

628 viewsbonappetit.com
4.0
(6)
Your folders
65 viewsjustonecookbook.com
Your folders

162 viewsonceuponachef.com
5.0
(61)
Your folders

460 viewsafricanbites.com
4.8
(4)
15 minutes
Your folders

274 viewsallrecipes.com
4.6
(183)
15 minutes
Your folders

437 viewsseededatthetable.com
5.0
(1)
10 minutes
Your folders

716 viewswellplated.com
5.0
(3)
15 minutes
Your folders

601 viewscookingclassy.com
5.0
(17)
15 minutes
Your folders
56 viewsdinneratthezoo.com
Your folders
335 viewsrasamalaysia.com
4.6
(37)
10 minutes
Your folders

415 viewskhinskitchen.com
5.0
(3)
10 minutes
Your folders

200 viewsonceuponachef.com
5.0
(58)
Your folders

190 viewsclosetcooking.com
30
Your folders

20 viewscooking.nytimes.com
4.0
(494)
15 minutes
Your folders

99 viewsusa-kulinarisch.de
5.0
(6)
Your folders

273 viewstaste.com.au
4.9
(57)
5 minutes
Your folders

715 viewschefsavvy.com
4.8
(31)
10 minutes