Salmon Teriyaki

Steamed bok choy and wok sealed salmon, garnished with fresh lime and corriander.

Serves 4

4 medium sized salmon fillets
Bok choy

Marinade:
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 (longer if you have time).

Sauce:
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 the top. Garnish with fresh lime and coriander sprigs