| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 703 |
| Fat | 35.9g |
| Saturates | 6.5g |
| Protein | 64.7g |
| Carbs | 23.7g |
| Sugars | 16.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a low heat, around 160°C. Line a baking tray with baking paper.
Peel and crush the garlic cloves. Finely grate the ginger. In a bowl, combine the garlic, ginger, hoisin sauce, soya sauce, honey, rice vinegar and sesame oil. Mix well to create the glaze.
Place the salmon side on the lined tray and generously baste with the glaze. Then transfer the salmon, skin-side down, to the grill and close the lid. Cook for approx. 15 minutes or until the internal temperature reaches 63°C. Avoid flipping the salmon to maintain its shape and prevent it from falling apart. If desired, you can brush the salmon with a marinade or glaze during the last few minutes of cooking for added flavour. Be careful not to let the glaze burn. Remove the salmon from the grill and set aside to rest for a few minutes.
Halve the pak choi and place in a bowl. Add in the olive oil and salt and toss together. Place the pak choi on the grill for 2-3 minutes a side or until tender and charred. Remove from the grill and sprinkle over some sesame seeds.
Serve the salmon with the pak choi on the side.
