Teriyaki Salmon by Chef Jack Ovens

Equipment

Shop Groceries Online from Woolworths

ORDER ONLINE

ButcherCrowd Meat & Seafood Boxes

ORDER ONLINE

Ingredients

• 60ml Light Soy Sauce
• 40ml Dark Soy Sauce
• 70ml Cooking Sake (See Notes Below)
• 70ml Mirin (See Notes Below)
• 15g Sugar
• 30ml Peanut Oil
• 900g Salmon Fillets, Skin on or off
• 12g Cornflour or Cornstarch
• 300g Jasmine Rice, Washed
• 500g Cold Water
• 4 Kaffir Lime Leaves (Optional)
• Salt To Taste
• 20ml Peanut Oil
• 600g Pak or Bok Choi, Washed & Chopped
• 1 Garlic Clove, Minced
• 5g Ginger, Minced
• 5ml Sesame Oil
• 300g Jasmine Rice, Washed
• 500g Cold Water
• 4 Kaffir Lime Leaves (Optional)
• 20ml Peanut Oil
• 600g Pak or Bok Choi, Washed & Chopped
• 1 Garlic Clove, Minced
• 5g Ginger, Minced
• 5ml Sesame Oil
• Seasoning To Taste

Directions

1

Place the salmon in a bowl and add 1 tablespoon of corn flour. Season it with sea salt flakes and mix until coated.

2

For the side dish, wash 2 bok choy and separate the stems from the leaves. Slice the stems into even-sized pieces and shred the leaves.

3

Grate 1 clove of garlic and 5 grams of peeled ginger using a microplane or fine box grater.

4

In a small saucepan, add 60 milliliters of light soy sauce and 40 milliliters of dark soy sauce. Add 70 milliliters each of sake and mirin and 15 grams of sugar. Stir over high heat until the sugar melts, then bring to a boil. Reduce heat to low and let it simmer for 5 minutes.

5

For the rice, place 300 grams of jasmine rice in a pot with 500 milliliters of cold water and 4 kaffir lime leaves. Stir to break up any clumps and bring to a boil. Once boiling, put the lid on, reduce heat to low, and let it cook for 12 minutes.

6

Cook the salmon on a preheated pan, grill or oven until desired doneness.

7

Once everything is cooked, divide the salmon, bok choy, and rice evenly into meal prep containers. Pour the teriyaki sauce over the salmon and bok choy.

8

Refrigerate until ready to eat. Enjoy!