Salmon teriyaki with delicious vegetables

Salmon teriyaki is one of my favorite dishes from Japan and I make it in many varieties. This one is with rice and bok choy, but you can use other vegetables and serve it with noodles as well.

4 spring onions

1 mango, peeled and divided into boats

2 bokchoy, divided into 2 or 4 lengthwise (depending on size)

3 dl teriyakisaus

The juice of 1 lemon

2 tablespoons liquid honey

6 finely chopped garlic cloves

4 ss sweet chili sauce

2 tbsp soy sauce.

600 g salmon fillet in portions

3 shredded peppers (preferably in different colors)

Place the salmon in a refractory dish. Add paprika, mango, spring onion and bok choy. Mix teriyaki sauce, lemon, honey, garlic clove, sweet chili sauce and soy sauce in a saucepan and cook for 5 minutes. Pour the sauce into the mold and place the mold far down in the oven at 200 degrees for 30 minutes.

Serve with rice or noodles.