Teriyaki Glazed Salmon
with Spiced Wedges and Pak Choi
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Here, it's paired with salmon, a fish that's great for soaking up flavour. Served with spiced wedges and stir-fried garlicky veg to make a meal that's perfect for a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Thai Style Spice Blend
1 unit(s)
Pak Choi
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
2 unit(s)
Salmon Fillets
(Contains Fish)
75 grams
Teriyaki Sauce
(Contains Soya)
15 grams
Sriracha Sauce
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Sprinkle over the Thai style spice blend (add less if you'd prefer things milder). Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways, about 0.5cm thick.
Peel and grate the garlic (or use a garlic press).
Pat the salmon dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined large baking tray.
Pour a tablespoon of teriyaki sauce over each fillet. Spread with the back of the spoon to coat the fish.
When the chips have 12 mins remaining, bake the fish on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Add the carrot and pak choi. Season with salt and pepper. Stir-fry until tender, 4-5 mins.
Add the garlic. Stir fry for 30 seconds. Remove from heat.
When the salmon has 5 mins remaining, remove from the oven and spoon the remaining teriyaki sauce over the fillets.
Return the tray back to the oven for the remaining cooking time.
Share the salmon fillets, wedges and stir-fried veg between your plates.
Spoon over any remaining teriyaki sauce from the baking tray.
Drizzle the sriracha and mayonnaise (see pantry for amount) over the salmon fillets.
Sprinkle with the sesame seeds to finish.
Enjoy!
