Teriyaki Salmon with Bok Choy, Tofu and Shiitake Mushrooms

Teriyaki Salmon with Bok Choy, Tofu and Shiitake Mushrooms

Ingredients: 
  • 120g salmon steak, skin off
  • 1 bok-choy, halved
  • 1 tbsp. ginger, julienned
  • 1 tbsp. garlic, sliced
  • 1 tsp. chilli, sliced
  • 40 mL Kikkoman Teriyaki Marinade & Stir Fry Sauce
  • 40 mL chicken stock

Garnish

  • Coriander
  • Crispy fried shallots
Approx. 15 minutes
15 minutes
Method: 
  1. Place a heatproof bowl in a steamer basket.
  2. Arrange mushrooms, bok choy, garlic, ginger and chilli in the bottom on the bowl. Place salmon fillet on top.
  3. Warm Kikkoman Teriyaki and stock in a pot over a low heat. Pour over salmon.
  4. Cover steamer basket with a lid and steam over simmering water for six to seven minutes.
  5. Add tofu and steam for a further minute.
  6. To serve, sprinkle over freshly chopped coriander and crispy fried shallots.