Japanese-style Roasted Salmon, Teriyaki Pak Choi & Quinoa
Our take on homemade teriyaki sauce, starring ginger, chilli and honey, is paired with tender, responsibly-sourced salmon. Serve with quinoa and double greens: wilted pak choi and charred broccoli.
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a small bowl, a large frying pan, a grater & a sieve
1
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium heat
- Season the salmon with salt and pepper. Once the pan is hot, add the salmon (skin-side down) and cook for 3 mins. Flip and cook for 3 mins more, then transfer to the lined baking tray. Roast for 5 mins / air fryer 4 mins
2
Get the quinoa on & make the teriyaki sauce
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Return to the pan and set aside
- Meanwhile, deseed and finely dice half the chilli, then finely slice the remaining. Finely grate the ginger. Halve the lime
- In the small bowl, combine the diced chilli (or to taste), ginger, tamari, honey and juice from half the lime
3
Add the broccoli
- Trim the broccoli and cut into thirds
- After 5 mins / air fryer 4 mins, add the broccoli to the salmon tray and toss with 1/2 tsp oil and a pinch of salt and pepper
- Roast for a further 10 mins / air fryer 7 mins, until the broccoli is soft and charred and the salmon is cooked through
4
Make the teriyaki pak choi
- Meanwhile, thinly slice the pak choi and spring onions
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi and teriyaki sauce and cook for 3-4 mins, until wilted
5
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the broccoli and the juice from the remaining lime (or to taste) into the quinoa
- Share the quinoa between plates, topped with the salmon and pak choi. Drizzle over any remaining teriyaki sauce from the pan. Sprinkle with the spring onion and sliced chilli (or to taste)