Salmon Teriyaki with Bok Choy

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper



Total Time

15 mins

This dish is delicious made with salmon steaks as outlined below, but also tastes great with white cod or tuna steaks...go on - ring the changes!


  • 4 tbsp sesame oil
  • 4 salmon fillets
  • 1 jar Blue Dragon Honey Teriyaki Stir Fry Sauce
  • 8 shiitake mushrooms
  • 3.5 oz cashew nuts
  • 8 Heads baby bok choy, halved lengthways
  • 2 tsp caster sugar
  • 2 tbsp light soy sauce


  1. Heat a large, ridged griddle pan or frying pan until smoking. Brush both sides of the salmon steaks with a little sesame oil and cook for 4 minutes on each side until browned.
  2. Heat the remaining oil in a wok and stir-fry the cashew nuts for 1-2 minutes, until browned. Remove with a slotted spoon and set aside on kitchen paper. Add the bok choy and mushrooms to the wok and stir fry for 2 minutes (the leaves should wilt slightly and the bulbous base stay crisp). Add the sugar and soya sauce and 2 tablespoons of water and stir-fry for 1 minute, until bubbling and hot.
  3. Pour the sauce over the Salmon and cook until bubbling anad slightly thickened.
  4. Arrange the bok choy mixture on individual serving plates and lay the teriyaki salmon steaks on top. Pour over any pan juices and serve immediately.


Other fish can be used for this dish - try firm white cod or tuna steaks (these will need a couple of minutes extra cooking). Or use 350g raw tiger shrimp.