Teriyaki Glazed Salmon

Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways, about 0.5cm thick.

Peel and grate the garlic (or use a garlic press).

Pat the salmon dry with kitchen paper. Season with salt and pepper. Lay the fish, skin-side down, on a lined large baking tray.

Pour a tablespoon of teriyaki sauce over each fillet. Spread with the back of the spoon to coat the fish.

When the chips have 12 mins remaining, bake the fish on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the carrot and pak choi. Season with salt and pepper. Stir-fry until tender, 4-5 mins.

Add the garlic. Stir-fry for 30 secs. Remove from heat.

When the salmon has 5 mins remaining, remove from the oven and spoon the remaining teriyaki sauce over the fillets.

Return the tray back to the oven for the remaining cooking time.