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Heat oven to 200C/180C fan/gas 6 and put the skinless salmon fillets in a shallow baking dish.
Mix the sweet chilli sauce, honey, sesame oil, mirin or dry sherry, soy sauce and finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
Meanwhile, cut a slice across the base of the pak choi so the leaves separate.
Heat the vegetable oil and sesame oil in a wok, add the grated garlic cloves and stir-fry briefly to soften.
Add the pak choi and fry until the leaves start to wilt. Pour over the or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.
Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with the toasted sesame seeds and serve with brown rice or noodles, if you like.