teriyaki salmon:
160 g skin-on salmon fillet
30 ml mirin
15 ml soy sauce
7.5 ml sesame oil
12 ml honey
½ tsp garlic (minced)
½ tsp ginger (minced)
½ tsp lemon juice
¼ tsp sesame seeds
¼ tsp orange zest
¼ tsp salt
vegetable stir fry:
150 g pak choy (rinsed)
100 g bean sprouts (plucked)
1 tbsp spring onions
1 tbsp celery (minced)
1 tsp garlic (minced)
¾ tbsp sesame oil
½ tsp red chili (minced)
Place the vegetables in a bowl or on a plate and top with the salmon and sauce. Sprinkle with spring onions and serve.