Teriyaki Salmon with Bok Choy, Tofu and Shiitake Mushrooms

Natasha Ignatiadis

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

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.