🍽️

Teriyaki Salmon and Bok Choy

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!

Ingredients:

  • ½ cup of your favorite Teriyaki sauce(GF if desired)
  • 3 tbsp soy sauce or tamari
  • 1 tbsp mirin (or dry sherry, sweet marsala wine, dry white wine, or rice vinegar).
  • 1 tbsp fresh ginger (try pre-grated frozen ginger)
  • 2 cloves of garlic or 1/2 tsp of garlic powder
  • 2 salmon fillets
  • 2-4 bok choy
  • 2 green onion stalks
  • sesame seeds optional
  • 1 lemon
  • 1/2 cup of jasmine, basmati, or sushi rice (optional)

Directions:

  1. 🔪Veg and Sauce Prep (can be done up to 3 days ahead).
    1. In a small bowl mix the Teriyaki sauce, soy sauce, mirin, grated ginger and garlic. If making ahead, refrigerate in an airtight container that you can shake before use.
    2. Halve or quarter the bok choy depending on how big they are.
    3. Thinly slice the green onion, white and green parts.
  2. Marinate Salmon (up to 30 minutes ahead).
    1. Pour all but 4 tbsp of the marinade over salmon and let it marinade for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy.
    2. Preheat the oven to 250 degrees
    3. Prepare a sheet pan with tinfoil (optionally for easy clean up) + slices of lemon to lay the salmon on top of to help from sticking.
  3. Roasting Time
    1. Take the salmon fillets out of the marinade and arrange on the lemon slices on the sheet pan.
    2. Arrange the bok choy next to the salmon.
    3. Brush the remaining teriyaki marinade over the bok choy and bake in the oven for about 20 minutes, or until the salmon reaches 135 degrees.
    4. While the salmon and the bok choy are cooking, put the leftover salmon marinade in a small saucepan and bring to a boil. Let it boil for 1 minute then set on the lowest temperature, just to keep warm.
    5. If making, cook the rice according to the package instructions.
    6. Change the oven setting to broil and move the oven rack closer to the element and broil for 1-2 minutes to caramelize everything and the internal temperature of the salmon should reach 140 degree. Stay close! This can go fast!
  4. Serve
    1. Take the pan out of the oven and brush additional marinade over the salmon and bok choy, sprinkle with sliced spring onions and sesame seeds.
    2. Serve with rice or on it's own.