Salmon Teriyaki Skewers and Sesame Wedges
with Miso Stir-Fried Greens and Sesame Mayo
These Salmon Teriyaki Skewers and Sesame Wedges are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
15
Sesame Seeds
2
Bamboo Skewers
15
Honey
25
Ketjap Manis
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Miso Paste
(Contains Soya)
2
Salmon Fillets
(Contains Fish)
80
Tenderstem Broccoli
1
Pak Choi
1
Garlic Clove
½
Ginger
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, scatter over half the sesame seeds and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, soak the skewers in water. Pop the honey, ketjap manis, soy sauce and half the miso into a large bowl and mix together. TIP: If your honey has hardened, pop into a bowl of hot water for 1 min. Slice the salmon fillets into chunks, add to the marinade and mix well to coat. Set aside. IMPORTANT: Wash your hands after handling raw fish.
Halve any thick broccoli stems lengthways. Trim the root from the bok choy then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Heat a large frying pan over medium heat (no oil). Add the remaining sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl. Add the mayo and mix together. Set aside.
About 15 mins before the wedges are done, divide the marinated salmon between the skewers (1 per person). Return the (now empty) pan to medium-high heat with a drizzle of oil. Once hot, add the salmon and cook until browned all over, about 1 min each side. Lower the heat if needed. Once browned, pop onto another baking tray and roast on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The fish is cooked when opaque in the middle. Wipe out the pan and set aside.
When 5 mins of roasting time remain, return the (now empty) pan to medium-high heat with a drizzle of oil. Once hot, add the broccoli and stir-fry for 2-3 mins. Add the bok choy, garlic, ginger and remaining miso, then stir-fry for 1 more min. Add a splash of water, cover with a lid or some foil and cook until the vegetables are tender, 1-2 mins. Keep warm on a low heat.
Meanwhile, pop a small saucepan on medium heat and add the remaining marinade from the salmon bowl. Bring to a simmer, stirring, until thickened and piping hot, 1 min. Divide the salmon skewers, wedges and veg between your plates. Spoon the teriyaki glaze over the salmon and serve with the sesame mayo alongside for dipping. Enjoy!
