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  • Pre: 10-15 minutes

  • Cooking: 5-10 minutes




  • 450g salmon fillets
  • 1 tsp. sesame oil
  • 1 cup vegetable stock
  • 2 small red chilli, deseeded and thinly sliced
  • 2 tbsp. ginger, grated
  • 2 garlic cloves, roughly crushed
  • 2 bunches bok choy, washed and separate each leaf, cut in half lengthways
  • 1 bunch a coriander, washed and roughly chopped
  • 2 tbsp. tamari/soy
  • 1 tbsp. honey
  • 2 cups cooked quinoa
  • 1 tbsp. sesame seeds, toasted


Cut salmon into 1cm sized slices and set aside. Heat wok to high heat, add ½ tbsp. of sesame oil, chilli, garlic and ginger, and cook the salmon for 3 minutes in a few tablespoons of stock. Add bok choy and cook until just wilted. Stir though soy and honey, add half the bunch of coriander, cooking for a further 2 minutes. In a bowl, mix together the quinoa with the other half of the coriander and sesame oil.

Serve the salmon and bok choy on a large platter, on a bed of the fragrant quinoa and sprinkle with sesame seeds.