By: Alice Robertson
Meal Type: Main
Cook time: 20 Minutes
Servings: 2 people
A zingy Japanese salmon supper. A quick cook, with little preparation, it is a great mid week meal or impress your friends with it’s fabulous flavours for a perfect dinner party main.
Rice: Place the rice, salt and water into a medium saucepan. Place on the hot plate or high heat/gas.
Rice: As soon as it starts to boil, place the lid on and into the simmering oven (120C/250F or gas mark 1).
Teriyaki Salmon: Mix the soy sauce, sesame oil, honey, sherry, chilli jam, garlic & ginger in a small bowl.
Teriyaki Salmon: Place the salmon in a baking tray/oven proof dish and pour over the soy mixture.
Teriyaki Salmon: Bake in the roasting oven (190C,375F or gas mark 5) for 10 minutes.
- Pak Choi: Place a wok or frying pan on the simmering plate or medium heat/gas.
- Pak Choi: Add the vegetable oil, once it starts to shimmer add the ginger and garlic stir for 10 seconds then add the pak choi.
Pak Choi: Toss the pak choi in the ginger and garlic then add the water and soy sauce, cover with a lid and leave to simmer for 4 minutes.
Remove the rice from the oven, use a fork to fluff the rice with the butter and black pepper, place in a warmed serving dish and add the drained spring onions.
After the salmon is cooked, sprinkle over the coriander (if it has cooked before you are ready to serve, cover with tin foil and set aside until you are ready).
Remove the pak choi from the wok and place on a warmed serving plate, sprinkle over the chilli flakes and drizzle over the sesame oil.
Aga Range Cooker Tips:
Bake the salmon in the roasting oven of your Aga range cooker, or 190C, 375F or gas mark 5. Cook the rice in the simmering oven of your Aga range cooker or 120C, 250F, gas mark 1.
Fry the pak choi on the simmering plates, or medium hob/gas.
- This marinade also works well with chicken or other firm fish such as cod.
- To make vegetarian, you can use chunky diced root vegetables, they will need an extra 10 minutes in the oven.
- Noodles tossed with butter and sesame seeds are an alternative to rice.
"I am Alice Robertson. I run a cookery school "Alice Through The Year" in the heart of the Cotswolds. Using the best seasonal ingredients and my trusty Aga I teach how to cook everything from extravagant feasts to simple mid week meals. Although I am a classically trained chef, my style is very much relaxed home cooking. I love experimenting with new flavours and trying out new recipes from around the globe."