Teriyaki Salmon with Sesame Pak Choi

Ingredients

• Atlantic salmon

  Fish, wild, raw

  10 oz or 284g

• Sweet Chilli Sauce

  Sweet, Mae Ploy

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Sesame oil

  Salad or cooking

  3 tsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Ginger root

  Raw

  2 tsp or 4g

• Cabbage

  Chinese (pak-choi), raw

  1 head or 840g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Garlic

  Raw

  2 clove or 6g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tsp or 10g

Directions

1. Preheat the oven to 400°F. Place the skinless salmon fillets in a shallow baking dish.
2. In a small bowl, combine the sweet chili sauce, honey, one-third of the sesame oil, rice wine vinegar, soy sauce, and grated ginger. Pour over the salmon to cover completely. Bake for 10 minutes.
3. Prepare the pak choi by slicing across the base to separate the leaves.
4. Heat the vegetable oil and remaining sesame oil in a wok. Add the grated garlic and stir-fry briefly to soften.
5. Add the pak choi and fry until the leaves start to wilt. Pour over the vegetable broth, cover tightly, and cook for 5 minutes until the stems are tender but still crisp.
6. Serve the pak choi in shallow bowls, top with salmon and spoon over the juices. Garnish with sesame seeds.