Marinated salmon with pak choi

Name: Marinated salmon with pak choi
Prep time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 2 ½ tbsp soy sauce; 3 tbsp sesame oil; ½ tbsp liquid honey; 2 tsp Sriracha sauce; 1 garlic clove; 600 g salmon fillets without skin; 1 spring onion incl. green part; a little chilli flakes; 200 g basmati rice; salted water; 2 pak choi; 2 tbsp water

Salmon is probably the fish we eat most often at our house. I'm always so impressed by its texture, the variety of flavours that it goes with, and its versatility. In this recipe, the salmon is marinated and then briefly pan-fried. I serve it with pak choi (which you can replace with green beans if you prefer) and steamed rice. Spice it up to suit your taste: my family doesn't like spicy food, but if you're a fan then you can simply increase the amount of spice. Despite the long list of ingredients, which suggests a complex recipe, this dish can be whipped up in a matter of minutes, allowing you to enjoy a delicious meal with minimum effort.

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinate the salmon

1 ½ tbsp soy sauce

1 tbsp sesame oil

½ tbsp liquid honey

2 tsp Sriracha sauce

1 garlic clove, finely chopped

600 g salmon fillets without skin, cut into approx. 3 cm cubes

Sauce

1 tbsp soy sauce

1 tbsp sesame oil

1 spring onion incl. green part, finely chopped, greens set aside

a little chilli flakes

Rice

200 g basmati rice

salted water, boiling

Fry

1 tbsp sesame oil

2 pak choi, quartered lengthwise

2 tbsp water

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How it's done

Marinate the salmon

Combine the soy sauce, sesame oil, honey, Sriracha sauce and garlic in a bowl. Add the salmon, mix together, cover and refrigerate for approx. 20 mins.

Sauce

Combine the soy sauce, sesame oil, spring onion and chilli flakes in a bowl, set aside.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Cook the rice in boiling salted water for approx. 10 mins. until soft, drain, return to the pan, keep warm.

Fry

Heat the oil in a non-stick frying pan. Add the salmon, fry for approx. 4 mins., turning occasionally. Add the sauce and simmer briefly. Remove the salmon, keep warm. Add the pak choi to the same pan, fry for approx. 2 mins. Pour in the water and simmer gently for approx. 4 mins. Plate up the salmon with the pak choi and rice, garnish with the reserved spring onion greens.

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4 people

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