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Asian Salmon with Pak Choi and Mushrooms


  • 1tbsp Olive oil

  • 1 whole Pak Choi

  • 115g Mushrooms

  • 1 tsp Oil – sesame

  • ¾ tsp chilli sauce

  • 4 whole salmon fillets

  • 3 whole Garlic cloves

  • 2 whole spring onions

  • 2tbsp Soy sauce

  • 1 tbso Chinese Rice Wine

  • 1.5 tbsp Ginger

  • 2 tsp sugar



1. To make marinade, combine Garlic, Spring onions, Soy Sauce, Chinese Rice Wine, Fresh Ginger, Sugar, sesame oil, Chilli-garlic Sauce in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes. Preheat oven to 220 degree C.

2. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.

3. Meanwhile, heat oil in large nonstick pan over high heat. Add Pak Choi and mushrooms. Stir-fry until mushrooms are tender and Pak Choi is wilted, about 4 minutes.

4. Season with salt and pepper.

5. Divide vegetables among plates. Top with salmon. Brush fish with the glaze. 


Servings: 4 people

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