Happy New Year friends!
The last quarter of 2011 was absolutely crazy juggling full time work during the day, photography work in the afternoon and the family on top of that. So I'm really happy to be able to post something for you all today and really thankful that you are still around supporting this lil foodie blog of mine :)
So my first food post for 2012 is this Teriyaki Salmon with Stir Fried Bak Choy dish. It all sounds fancy but it is so easy to prepare; a simple dish that can be cooked at a leisurely pace on the weekends.
Serves 4 | 30 minutes plus marinating time
Ingredients
4 cuts of Salmon, (approximately 100g each)
120mL soy sauce
2 Tablespoons brown sugar
½ teaspoon minced ginger
2 Tablespoons wine vinegar
1 teaspoon minced garlic for teriyaki marinade
2 Tablespoons tomato sauce
2 bunches of Bak Choy, chopped and separated into stalks and leaves
1 Tablespoon oyster sauce
½ cup water
1 teaspoon minced garlic for bak choy
Olive oil spray
1. In a bowl, mix together soy sauce, brown sugar, ginger, wine vinegar, garlic and tomato sauce to make teriyaki marinade.
2. In a shallow tray, place Salmon skin up and pour the marinade over. Cover and refrigerate for one or two hours.
3. After marinading, heat up a pan on medium-high heat and spray the surface with olive oil. Cook the Salmon skin-side down first. Depending on the thickness of the Salmon, it should take around 10 minutes on each side.
4. Flip the Salmon over and once turned, add the remaining marinade to the pan. Once cooked, set aside until ready to serve.
5. Heat up a wok on high heat and spray with olive oil and fry garlic. Then add the stalks of the Bak Choy into the wok, cooking until it is slightly soft.
6. When the stalks are slightly soft, add the Bok Choy leaves, oyster sauce and water. Stir until the leaves are only slightly wilted. This should only take a minute or two.
7. Once the stir fried Bok Choy is finish set aside. Divide the Salmon and Bak Choy amongst 4 plates and serve with steamed rice.
