Pan-Asian Style Salmon Steak

Ingredients

• Smoked haddock fillet 15 oz
• Pak choi salad 5 oz
• Champignons 10 oz
• Spanish onions 1 piece
• Cilantro 0 oz
• Lime 2 pieces
• Yakiniku sauce 5 fl oz
• Unrefined Sunflower Oil 5 fl oz
• Mild Chili Spice 1 piece
• Sesame bun 0 oz
• Salt to taste
• Ground Black Pepper to taste
• Brown Sugar to taste

Step-by-Step Guide

Step 1

Prepare the vegetables: slice the mushrooms in half, cut the red onion into thick strips, chop the cilantro, slice the chili into rings, and separate the bok choy into leaves by cutting off the root.

Step 2

In a small saucepan, combine teriyaki sauce and sugar, bring to a boil, and add the juice of one lime.

Step 3

Cut the salmon fillet into portion-sized steaks, season with salt and pepper, and brush with olive oil. Sear them in olive oil for one minute on each side. Then, brush the steaks with teriyaki sauce and sear again for one minute on each side.

Step 4

In another skillet, heat olive oil, sauté the mushrooms for 15 seconds, then add the onion and chili, and cook for one minute. Add the bok choy and teriyaki sauce, season with salt, and sauté for another 15 seconds. Remove from heat and stir in the cilantro.

Step 5

Pour the remaining teriyaki sauce beautifully onto the plate, arrange the side dish, place the steak nearby, and garnish with fresh cilantro, chili, and a wedge of lime.