Thai salmon

Ingredients

• 4 salmon fillets
• 3 carrots
• 2 pak choi cabbages
• 1 tablespoon(s) sesame seeds
• 1/2 bunch of coriander
• 1 lime

• sesame oil

• the marinade

• 12 cl of sriracha sauce
• 4 tablespoons of liquid honey
• 3 tablespoons teriyaki sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, peeled and chopped

Preparation

1. Preheat the oven to 210°C. Line the baking tray with baking paper.

2. Peel the carrots and cut them into thin strips. Cut the pak choi into quarters.

3. Prepare the marinade. Mix all the ingredients.

4. Place the salmon fillets on the baking sheet. Brush them with marinade using a kitchen brush.

5. Mix the vegetables with the rest of the marinade, then arrange them around the salmon fillets and drizzle with a little sesame oil.

6. Bake for around 7 minutes, depending on the thickness of the steaks, then place under the grill for 5 minutes.

7. Toast the sesame seeds in a frying pan without fat. Strip the coriander leaves. Cut the lemon into quarters.

8. Remove the tray from the oven and check for doneness. Sprinkle the dish with toasted sesame seeds and coriander before serving with the lime wedges.