Ingredients

The following ingredients have 2 Servings
  • 2 salmon fillets
  • vegetable oil
  • 2 tbsp sesame seeds
  • 1 small head broccoli, cut into florets
  • 100g sugar snap peas
  • 2 pak choi, quartered
  • 2 spring onions, cut into 3cm-long pieces
  • 1 tsp sesame oil
  • a handful coriander, leaves torn
  • 4 tbsp sriracha
  • ½ lime, juiced
  • 1 tbsp mirin

Instruction

  • 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.
  • Heat the grill to high. Grill the salmon for 10 minutes until golden and cooked through.
  • 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.
  • 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.
  • Serve with the salmon fillet on top of the veg and scattered with coriander.