How to prepare Teriyaki Salmon with Pak Choi
Dry the salmon, put into a dish and pour the Teriyaki sauce over it.
Cover and marinate for about 15 minutes.
Meanwhile, trim and wash the pak choi and either halve or quarter, depending on size.
Blanch in boiling, salted water for about 1 minute, then take out, refresh in cold water and drain.
Take the salmon fillets out of the marinade and pat dry with kitchen roll.
Heat the oil in a grill frying pan and fry the salmon on the skin side, sprinkling with 1-2 spoonfuls of Teriyaki sauce.
Then turn over and fry the other side. Take out and put on warmed plates.
Sprinkle with freshly ground pepper and put into a preheated oven (100 °C) for about 5 minutes.
Sauté the pak choi in the oil left in the pan, then take out and keep warm in the oven.
Deglaze the pan juices with 50 ml Teriyaki sauce and the vegetable stock.
Thicken the sauce with a little cornflour mixed with cold water, if you wish.
Either serve the pak choi on top of the Teriaki salmon, or separately.