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Tea-Marinated Salmon with Pak Choy, Waitrose:
Ingredients
2 tea bags
5cm piece fresh root ginger, peeled and grated
1 clove garlic, crushed
4 tbsp sweet soy sauce, such as Conimex or Kikkoman
1 tbsp clear honey
4 fresh salmon fillets
2 tbsp toasted sesame oil
2 tbsp olive oil
200g pack green pak choi, halved lengthways
Method
Place the tea bags in a heatproof jug and pour 200ml boiling water over. Leave the tea to infuse for 5 minutes, then remove and discard the bags. Stir in the ginger, garlic, soy sauce and honey until well blended. Leave to cool.
Place the salmon fillets in a shallow, non-metallic dish and pour the tea mixture over them. Cover and leave to marinate in the fridge for at least 4 hours, or preferably overnight, turning the salmon occasionally.
Remove the salmon from the marinade and pat dry with kitchen paper. Reserve the marinade. Heat the sesame oil with 1 tablespoon olive oil in a large non-stick frying pan, then 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 with a plate or foil - 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 just beginning to wilt, then pour in half the reserved marinade. Bring to the boil then 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.
