Steamed bok choy and wok sealed salmon, garnished with fresh lime and coriander. Quick, easy and delicious. Serves 4.

Teriyaki salmon served with pak choi


  • 4 medium sized salmon fillets
  • Bok choy


  • Juice of 4 oranges
  • Tamari
  • Sesame oil
  • 2 tbsp organic honey
  • 2-3 tbsp chopped ginger

Mix together equal amounts of tamari, orange juice and sesame oil. Add the honey and chopped ginger. Marinate the salmon fillets in this mix for at least 1 hour.


  • 1 red onion
  • 1 red pepper
  • 1-2 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 star anise
  • Chopped coriander
  • Sesame oil
  • 1 litre fresh pineapple juice
  • 1 litre fresh orange juice
  • 2 tbsp honey
  • 1 tsp cinnamon
  • Tamari


In the meantime, sauté the red onion, red pepper, garlic, ginger, red chilli, star anise and chopped coriander in sesame oil. Add the pineapple and orange juice and stir thoroughly. Next add the honey, cinnamon and tamari to taste. Reduce by 2/3 and strain.

Dip the salmon fillets in organic sesame seeds, seal in a wok and place in the oven at 200C for 8-12 minutes. In the meantime, steam the bok choy. To assemble, place the bok choy on the plates with the salmon on top and pour the sauce over. Garnish with fresh lime and coriander sprigs.