Sticky salmon with Chinese greens

• skinless salmon fillets↗4

  150g each

• oyster sauce↗3tbsp tbsp
• teriyaki sauce↗2tbsp tbsp
• honey↗1tbsp tbsp
• oil1tbsp tbsp

  a mix of vegetable and sesame

• finely grated fresh root ginger1tbsp tbsp
• garlic clove↗1

  finely sliced

• red chilli↗1

  deseeded and finely sliced

• mixed green vegetables500g g

  we used bok choi, sugar snaps and broccoli

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.

2. 2

   Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir‑fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1‑2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.