Teriyaki Salmon with Bok Choy, Tofu and Shiitake Mushrooms
Cook time 15 minutes
Servings 1
Ingredients
120g salmon steak, skin off
1 bok choy, halved
1 tbsp ginger, julienned
1 tbsp garlic, sliced
1 tsp chilli, sliced
40ml Kikkoman Teriyaki Marinade & Sauce (gluten free)
40ml chicken stock (gluten free)
Coriander and crispy fried shallots, to garnish
Teriyaki Salmon with Bok Choy, Tofu and Shiitake Mushrooms
Method
Place a heatproof bowl in a steamer basket.
Arrange mushrooms, bok choy, garlic, ginger and chilli in the bottom on the bowl.
Place salmon fillet on top.
Warm Kikkoman Teriyaki and stock in a pot over a low heat. Pour over salmon.
Cover steamer basket with a lid and steam over simmering water for six to seven minutes.
Add tofu and steam for a further minute.
To serve, sprinkle over freshly chopped coriander and crispy fried shallots.