• 4 (about 250g each) salmon fillets, skin on
  • 3 tsp sesame oil
  • 2 tbs honey
  • 1 tbs Woolworths Select
  • Hot Szechuan Seasoning
  • Olive oil, to grease
  • 1 tbs soy sauce
  • 100g shiitake mushrooms, halved
  • 2 bunches pak choy, quartered
  • 2 tbs oyster sauce
  • 1 garlic clove, crushed
  • 2 tsp sesame oil, extra
  • Place salmon, skin-side down, in a baking pan. Drizzle over the sesame oil and honey. Sprinkle with the seasoning. Cover and place in the fridge overnight to marinate.
  • Preheat a barbecue flat plate on medium-high. Brush the flat plate with oil. Place the salmon, skin-side down, on the flat plate. Drizzle over the soy sauce. Cook for 1-2 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
  • Brush the flat plate with oil. Cook the mushroom, stirring, for 1-2 minutes. Add the pak choy and cook, turning, for 1-2 minutes or until just tender and wilted. Transfer to a bowl. Combine the oyster sauce, garlic and extra sesame oil in a small bowl. Drizzle over the vegetables and toss to coat. Serve with the salmon.
  • Protein Dietary Fibre 53.00g 1.50g Fat Total Energy 14.00g 1715kJ Fat Saturated Sodium 3.00g – Carbohydrate Total Cholesterol 19.00g – Carbohydrate Sugars –