4 skinless wild salmon fillets , 150g/4oz each

3 tbsp oyster sauce

2 tbsp teriyaki sauce

1 tbsp honey

1 tbsp oil (a mix of olive and sesame)

1 tbsp finely grated fresh root ginger

1 garlic clove , finely sliced

1 red chilli , deseeded and finely sliced

500g mixed green vegetables – we used bok choi, sugar snaps and broccoli



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.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!