Ingredients
- 4 skinless salmon fillets, 150g/4oz each
- 3tbsp oyster sauce
- 2tbsp teriyaki sauce
- 1tbsp honey
- 1tbsp oil (a mix of vegetable and sesame)
- 1tbsp finely grated fresh root ginger
- 1 garlic clove, finely sliced
- 1 red chilli, deseeded amd finely sliced
- 500g mixed green vegetables – we used bok choi, sugar snaps and broccoli
Method
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Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
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Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.