Teriyaki Salmon with Bok Choy

Friday night is normally curry night but I am tempted to have this lighter and definitely healthier salmon recipe.  It's great when you've had a busy week as once it has marinated for 20 minutes (or as long as you can) it only takes 15 minutes to cook.   Quick, fresh and full of gorgeous oriental flavours, this beats a takeaway.

4 Ingredients for 4 people

650g salmon fillet, skin removed and cut into 2cm pieces
1 tbsp sunflower or groundnut oil
3 spring onions, white and green parts, thinly sliced on the diagonal
350g baby bok choy, leaves thickly sliced and stalks thinly sliced.

Marinade
1 tbsp finely grated fresh ginger
3 tbsp shoyu or light soy sauce
3 tbsp mirin or sherry
2tbsp honey.

Method
Combine all the marinade ingredients in a bowl, then add the pieces of salmon and mix together.  Cover and marinate in the fridge, overnight ideally but 20 minutes will do.
Heat the oil in a wok of large frying pan until hot.  Add the salmon in 2 batches, try to shake off as much of the marinade as you can and keep to one side.  Stir fry the salmon over a high heat for about 3 minutes, until sealed all over, but still a little pink inside.  Remove from the pan and keep to the side.
Add the spring onions to the pan for 30 seconds only then add the bok choy and stir fry for 1 minute, stirring until the leaves have just wilted.  Add the reserved marinade and cook for another minute and the stalks are still crunchy but cooked through.  Put the salmon back in the pan and gently stir through.