Spicy Salmon Teriyaki with Steamed Bok Choy

Ingredients for Spicy Salmon Teriyaki with Steamed Bok Choy

• 80ml unseasoned rice vinegar

• 3 tablespoons low-sodium soy sauce or tamari

• 2 tablespoons hot chilli paste (such as sambal oelek)

• 2 tablespoons honey

• 450g skinless salmon fillet, cut into 3x1 1/2" strips

• 1 1/2 teaspoons kosher salt, divided, plus more

• 3 tablespoons cornflour

• 2 matskedar vegetabilisk olja

• 4 small heads baby bok choy (about 450g .), trimmed, quartered

• Steamed rice (for serving

• optional)

• 3 spring onions, very thinly sliced on a diagonal

• 1 teaspoon toasted sesame seeds

Whisk vinegar, soy sauce, chilli paste, and honey in a small bowl; set aside.

Season salmon with 1 teaspoon salt. Place on a plate and sprinkle with cornflour, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)

Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5–7 minutes. Season with remaining 1/2 teaspoons salt.

Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with spring onions and sesame seeds.

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