Salmon teriyaki bake

10 Mins

Preparation Time

18 Mins

Cooking Time

Difficulty

Serving

For the teriyaki

2 tbsp Goody Smoked BBQ Sauce

1 garlic clove, minced

½ tsp ground ginger

1 tbsp honey

2 tbsp soy sauce

For the tray bake

2 pak choi

1 red pepper, seeds discarded and thinly sliced

1 tbsp olive oil

4 salmon fillets

1 tbsp sesame seeds

2 cups cooked jasmine rice

1 spring onion, thinly sliced

coriander leaves, to serve

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For the teriyaki, whisk together the ingredients in a small saucepan. Set over a low heat for 5-6 minutes, whisking constantly until the sauce thickens and becomes sticky. Remove from the heat and allow to cool completely.
Preheat the oven to 180°C. Spread the pak choi and red pepper over a baking tray and drizzle with the olive oil. Place the salmon fillets on top and brush with the teriyaki sauce. Sprinkle over the sesame seeds and bake in the oven for 15-18 minutes, or until the salmon is cooked through.
Divide the rice between the serving plates and top with the vegetables and salmon. Sprinkle with the spring onion and coriander leaves before serving.