Name: Grilled salmon with asian greens
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon kecap manis (see note); 1 tablespoon lime juice; 2 cloves garlic, crushed; 4 salmon fillets, skin left on; 2 tablespoon vegetable oil; 1 baby bok choy, coarsely chopped; 1 baby choy sum, coarsely chopped; 2 tablespoon oyster sauce; 1 tablespoon soy sauce

Ingredients

2 tablespoon kecap manis (see note)

1 tablespoon lime juice

2 cloves garlic, crushed

4 salmon fillets, skin left on

2 tablespoon vegetable oil

1 baby bok choy, coarsely chopped

1 baby choy sum, coarsely chopped

2 tablespoon oyster sauce

1 tablespoon soy sauce

Method

1.In a shallow dish, combine kecap manis, lime juice and garlic. Add salmon to marinade, turning to coat well.

2.Heat 1 tablespoon of oil in a non-stick frying pan on medium. Add salmon, skin side down. Brush with marinade occasionally and cook for 3-4 minutes each side or until cooked to taste.

3.Heat remaining oil in wok on medium. Stir-fry vegetables with sauces for 1-2 minutes or until just wilted. Serve salmon with greens.

Kecap manis is an Indonesian soy sauce, thicker and sweeter than regular soy sauce. It can be found in the Asian section of most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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