Teriaki salmon

Teriyaki salmon (serves 4) 

• 4 salmon fillets
• Kikkoman teriyaki marinade 

• 4 bunches pak choi (a Chinese leafy vegetable), washed and separated
• Oyster sauce
• pak choi
• Shaoxing cooking rice wine

1. Pour a liberal amount  of teriyaki marinade on the salmon fillets. (Liberal =  just make sure it covers most of the salmon). Leave for 5-10 minutes.
2. Heat oil in a pan over high heat. Cook the salmon fillets in the pan, roughly 2-3 minutes on each side. Take care not to overcook the salmon, it is ready when the fish has a nice “bounce” to it when touched with a finger.
3. Whilst waiting for the salmon to cook, fry the chopped garlic with some olive oil. Add the pak choi leaves to the pan, followed by the oyster sauce and Shaoxing rice wine.
4. Serve:place the pak choi and salmon. Add black pepper to taste, and the dish is ready to be eaten.  You could alternatively have steamed white rice instead of pak choi, or complimenting it, as you wish really....

Bon appetit!