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

 

Preparation

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.

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