East Meets West : Salmon’s love story on a bed of pak choi

Are you falling in love? Even better, are you trying to woo that special someone? I have just the thing for you! This recipe is the true definition of ‘simple’ disguised in a wonderful multicolored cape of fusion and is sure to leave your significant other in complete awe. Get ready to roll up your sleeves and work some magic!

P.S This will only work if he/she loves seafood!

Salmon’s love story on a bed of pak choi (Serves 2)

250-300 ml thick soy sauce
250 ml mirin (rice wine vinegar)
1 knob ginger, cut into matchsticks
3 cloves garlic, chopped
oil (to fry)
x2 salmon fillets, skin on
wasabi mash

x4 coliban/desiree potatoes
150g unsalted soft butter
2 tbsp wasabi paste or powder (can add more if you’d like an extra hit)
braised pak choi

2 shallots, finely diced
20g unsalted butter
4 heads pak choi
200 ml vegetable or chicken stock

Lime wedges, coriander and julienned spring onion slices
Step 1

Prepare the salmon marinade. Combine the soy, mirin, ginger, garlic and spring onions in a sauce pan. Bring to boil and turn the fire off. Set half aside in a bowl and keep warm.


Step 2

Rub some oil on the salmon then cook for 3.5 minutes skin-side down.

Step 3

Brush the top of the salmon with lots of the marinade (be generous!) and grill for 4 minutes, repeatedly brushing with more marinade.

Step 4

For the wasabi mash, beat the mash together with the butter and wasabi. If you’d like that extra zing, add more wasabi.


Step 5

To braise the pak choi, gently fry the shallots in butter for 2 minutes.. Add the pak choi, a little bit of stock, then cook for a further 2-3 minutes before draining.


Step 6

Serve the salmon on the bed of mash and place the pak choi beautifully beside it. Spoon over lots of the remaining warm marinade and decorate with lime wedges, coriander and julienned spring onion. Enjoy and impress!

Soy Glazed Salmonsmall_A0

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