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Sticky Glazed Salmon WIth Stirfry Vegetables

Wednesday, 6 July 2011
This is a really quick, healthy dinner that we have at least once a fortnight.  I usually serve one salmon fillet as a portion for each of the adults and older children then serve a half fillet portion to younger children.  I also normally use more than 500g vegetables as we like lots of vegetables with dinner, and try to have at least 3 different vegetables for variety.  I've used normal cabbage instead of bok choi, broccoli works well too as does very finely sliced/grated carrot for something different.

4 skinless salmon fillets

3 Tbsp Nam Pla fish sauce

2 Tbsp teriyaki sauce

1 Tbsp runny honey

1 tbsp oil

1 Tbsp finely grated fresh root ginger

1 garlic clove , peeled and crushed

1 red chilli , deseeded and very finely chopped (optional)

500g mixed green vegetables, sliced - I used bok choi, mangetout and thin green beans

Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the fish sauce, teriyaki sauce and honey until well combined.  Brush some over the salmon, reserving the rest as a sauce for the vegetables, and then cook the salmon in the preheated oven for 8-10 mins until just cooked through.  Set aside the salmon to rest whilst you cook the vegetables.

Put the oil in a wok and heat over a medium-high heat.  Stirfry the grated ginger, crushed garlic and finely chopped chilli for 1-2 minutes.  Add any larger or harder vegetables and stirfry for about 3 minutes, then add the leafy vegetables and cook for 1-2 minutess.  Stir in the rest of the sticky sauce, make sure everything is well heated through and serve with the fish.  I usually serve this with steamed rice, although you could add some strifght to wok noodles when you add the leafy vegetable to the wok and cook everything together before adding the sauce.


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