Ingredients
salmon fillets 2
vegetable oil
sesame seeds 2 tbsp
broccoli 1 small head, cut into florets
sugar snap peas 100g
pak choi 2, quartered
spring onions 2, cut into 3cm-long pieces
sesame oil 1 tsp
coriander a handful, leaves torn
SAUCE
sriracha 4 tbsp
lime ½, juiced
mirin 1 tbsp
Method
STEP 1 Coat the salmon fillets in 2 tsp of vegetable oil, put the sesame seeds onto a plate and roll the salmon fillets so they are completely covered. Season well and put onto a baking tray, skin-side down.
STEP 2 Heat the grill to high. Grill the salmon for 10 minutes until golden and cooked through.
STEP 3 Heat a frying pan or wok and put the broccoli in the pan with 50ml of water. Put on a lid and cook for 4-5 minutes until all the water has evaporated. Add 1 tbsp of vegetable oil and fry the broccoli for 2-3 minutes on a high heat, until browned a little.
STEP 4 Mix together the sriracha, lime juice and mirin. Add to the wok with the sugar snaps, pak choi and spring onions, and simmer gently for 2 minutes until the sauce has thickened and the veg is cooked. Drizzle the sesame oil over the veg.
STEP 5 Serve with the salmon fillet on top of the veg and scattered with coriander.
We found this recipe HERE
