|From Waitrose free quarterly seasonal food magazine, Winter 2005. Edited to serve 2. Again, the kind of food we're eating a lot of now.||
331cals per, not allowing for any rice / noodles.
Make tea with 100 ml boiling water, sit for 5 minutes. Add ginger, garlic, soy sauce and honey and leave to cool.
Marinate salmon in mixture at least 4 hours, preferably overnight.
Remove the salmon from the marinade and pat dry with kitchen paper. Reserve the marinade. Heat the sesame oil with half the olive oil and add the salmon, skin-side down. Leave for 2-3 minutes then turn and cook for a further 3 minutes. Remove the salmon and place on a dish. Cover – it will finish cooking in its own steam while you cook the pak choi.
Add the remaining olive oil to the pan with the pak choi. Stir fry over a high heat until wilting, then pour in half the reserved marinade. Boil and leave it to bubble for 3-4 minutes until most of the liquid has evaporated and the pak choi is tender. Serve immediately with the salmon.