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.