Teriyaki Salmon with Bok Choy
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(41)
Ingredients
2 servings
- 8-16 ounces salmon ( 2 pieces, skinless, thick cuts work best here)
- 4 baby bok choy cut into quarters or eights – ½ inch -¾ inch thick at the widest point.
- 4 ounces shiitake mushrooms
- pinch salt and pepper
- orange zest (optional)
- Optional Garnishes: toasted sesame seeds, chopped scallions, sriracha or chili flakes
- 4 tablespoons low-sodium soy sauce (don’t use Tamari-too salty)
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey, maple syrup, agave, or brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 finely minced garlic clove
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Preparation
Step 1
Pre Heat oven to 350F
Step 2
Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
Step 3
Whisk marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
Step 4
Sprinkle the salmon with a pinch of salt and pepper and optional orange zest, then place the sheet pan in the oven, checking the salmon for doneness after 10 minutes. Timing will depend on the thickness of the salmon. When the internal temp of the salmon reaches 125-130F, broil the top for the last few minutes to give the salmon a little color.
Step 5
Divide among two bowls and sprinkle bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.
Step 6
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