Who loves teriyaki? Did you know that Teriyaki is a sweetened soy sauce common in Japanese cuisine? I just know it’s sweet & savory at the same time, and I’m here for it! 🙌
In this recipe, we make one teriyaki-ginger glaze and baste the salmon with half of it, and cook the veggies in the remaining sauce. When plated together, you’ve got one tasty, restaurant quality dish! We use this brand of teriyaki sauce – it’s widely found on the International aisle of your grocery, such as @publix or @harristeeter.
This recipe marks the first time I have cooked Bok Choy, and I find that I really like it’s mild, crunchy & leafy texture. You will also see it used in this week’s Miso Cod recipe – as it is perfect to include in yummy Asian inspired recipes. You need to try it if it’s new to you also. You can find it @wholefoods and @publix.
This recipe is based on a customer favorite recipe from @homechef.
Terijaki Ginger Salmon with Bok Choy
Teriyaki Ginger glaze is the star ingredient in this salmon entree, served over a stir-fried veggie blend of carrots, bok choy, shiitake mushrooms & scallions.
Ingredients
- 2 heads of baby bok choy
- 3 carrots - cut into 1/4 inch diagonal slices
- 4 green onions - cut into 1 inch pieces - white & green parts separated
- 5 oz. package of shiitake mushrooms - sliced
- 1/2 cup teriyaki sauce
- 4 cloves garlic - minced (or less - to taste)
- 1 TBSP grated ginger
- 4 (5 oz.) salmon fillets
- olive oil
Directions
- Step 1 Preheat oven to 400 degrees.
- Step 2 Prep veggies: Remove any discolored outer leaves of bok choy. Trim ends off, and cut stems into 1/2″ slices & coarsely chop leaves. Peel carrots, remove ends, and slice into 1/4″ diagonal slices. Mince garlic & grate ginger.
- Step 3 In a small bowl, make teriyaki glaze. Combine teriyaki sauce, HALF of the ginger and HALF of the garlic. Pour half in a second bowl & set aside.
- Step 4 Line a sheet pan with non-stick foil, and place salmon fillets on pan. Brush each with teriyaki glaze from one bowl onto salmon. Roast for 8 minutes.
- Step 5 Meanwhile, add 1/2 TSP olive oil to medium non-stick skillet. Add carrots & saute 2-3 minutes, stirring occasionally, until lightly browned.
- Step 6 Add bok choy, white portions of onions and cook 2 minutes, stirring occasionally. Add mushrooms, & remaining garlic & ginger. Cook stirring often, until veggies are tender – 3-4 minutes. Lastly, add 1 TBSP of glaze to veggies, and combine.
- Step 7 When salmon is done, if desired, slide a knife between skin & fillet to remove skin. Plate each fillet on top of bed of sauteed vegetables, and drizzle remaining glaze over top. Garnish with green portions of onions.
