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Ingredients (serves 2) |
• 2 salmon fillets.
• 6 tablespoons Basmati rice.
• 50 ml. Teriyaki sauce.
• 20 ml. spicy sweet and sour sauce.
• 2 cloves garlic.
• EVO.
• 400 g. of Buk choi / Pak choi.
• 300 ml. fish broth.
Steps to follow |
• Mix 30 ml. of oil with the sauces (Teriyaki and sweet and sour) and finely chopped garlic.
• Place the salmon fillets on an oven tray and paint with the sauces’ mixture.
• Bake for 8 minutes at 200 degrees Celsius.
• Scald the Pak choi or Bok choi (I use a mixture of the two) for 3 minutes and then sauté with a drizzle of oil.
• Cook the rice in 300 ml. of fish stock for 10 minutes (follow the cooking times marked on the rice package).
• Serve a salmon fillet with a help of rice and choi vegetables.