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.
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.