Soy & ginger wok-fried greens with roasted salmon

Prep 15 mins | Cook 20 mins | Serves 4

4 x 200g salmon fillets (skin on)
Lime wedges, to serve

Soy & ginger wok-fried greens
2 tbs soy sauce
2 tbs oyster sauce
1 tbs sugar
1 tbs water
1 tbs peanut oil
1 tsp sesame oil
1 tbs finely chopped ginger (about 3cm piece)
3 green onions (shallots), cut into 5cm pieces
1 bunch broccolini, trimmed and stems halved
400g Shanghai bok choy (or use 2 bunches baby bok choy)

Step 1 Preheat oven to 200°C/180°C fan-forced. Spray salmon with oil and season with salt and pepper. Place on a baking tray lined with baking paper. Roast for 12–15 minutes until just cooked through.

Step 2 Meanwhile combine soy sauce, oyster sauce, sugar and water in a jug. Set aside. When the fish has cooked for 10 minutes, cook the wok-fried greens; preheat a wok over high heat. Add peanut oil, sesame oil, ginger and green onions. Stir-fry for 2 minutes. Add broccolini and bok choy. Stir-fry for 1 minute. Add soy sauce mixture and stir-fry for 2 minutes.

Step 3 Arrange wok-fried greens and salmon on serving plates, drizzle with wok juices and serve with lime wedges.

Good for you ... Bok choy

Bok choy is a good source of vitamin C. This vitamin helps the normal functioning of the body’s immune system.

Bok choy provides us with some calcium (important for strong bones) and also iron (used to make red blood cells)

The darker leaves of bok choy provide beta carotene, which the body converts to vitamin A. This vitamin helps the body’s immune system defend itself against infection and is also important for normal vision.

Bok choy is also a source of the folate, a B vitamin needed for normal formation of blood cells as well as growth and development in children.