22 Nov Organic Salmon with Pak Choi
2 servings
400gr
- Amount per serving
- Calories486
- % Daily Value *
- Total Fat 30g39%
- Sodium 1131mg50%
- Total Carbohydrate 26g10%
- Total Sugars 9g
- Protein 31g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cook enough of your favorite rice for two people and set aside in a bowl
Add water to your pot and bring to boil. Once it is boiling add your pak choi and blanch for 1 minute.
Now remove most of the water from the pot and place the bowl of rice into the water. Make sure the water line is just lower than your bowl. Place a tight lid on the pot as the steam will keep your rice nice and hot while you cook the salmon.
Prior to cooking the salmon you should marinade with the teriyaki sauce, cooking wine and rice vinegar for about half an hour. Heat your pan and add some coconut oil and then add your fillets skin side down for around 3 minutes and add the marinade the fish was in to your pan. Add the white part of your spring onion and let is cook along side your fish. Flip the fillet and cook for a further 3 minutes and finally flip them to skin side again and cook until the fish feels firm and you have a nice crisp on the skin. For this final part add more marinade to the pan as it will also be the sauce for your pak choi.
Add your rice to your plate and your fish and spring onion. In your pan add add your garlic and some more coconut oil and once you hear that sizzle add your pak choi and cook for approximatly 1 minute to soak up all the delicious flavours from the pan. Don't over cook it though as we want it to have a bit of crunch once you bite it. Add the pak choi and sauce to your plate and you are ready to serve.
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