1/2teaspoonstamari soy sauce to make it gluten-free
1/2tablespoonswater
One tablespoon smoked paprika
Two tablespoons onion powder
Spicy mayonnaise:
Three tablespoons mayonnaise
Fresh dill
Half a lemon
Cayenne or piripiri
Instructions
Adjust the oven rack to 13 cm below the broiler. Preheat to 200º. Combine sweet and sour sauce ingredients and boil for 5 to 7 minutes until thick and glossy. Remove the pan from the heat and add the garlic (optional).
Place the pak choi cut in halves, flat side up in the pan. Brush the bulbs with sauce, making sure to drizzle a little between the leaves. Flip and brush again. Arrange in an interlocking pattern.
Roast for 8 minutes at 180º.
Remove and place the salmon fillets between the bulbs, on top of the leaves. Brush the fillets generously with sauce.
Place in the oven again and roast the salmon (5-6 minutes). The top layer is caramelized and the inside is tender.
Prepare the mayonnaise and add all the ingredients.
Serve hot with the remaining sauce over boiled jasmine rice and accompany with some pan-seared green asparagus. And enjoy!