Teriyaki Salmon with Bok Choy
Ingredients
The main ingredients
-
8–16
ounces
salmon (2 pieces, skinless, thick cuts)
-
4
pieces
baby bok choy (cut into quarters or eighths)
-
4
ounces
shiitake mushrooms
-
pinch
salt
-
pinch
pepper
-
1
teaspoon
orange zest (optional)
The teriyaki marinade
-
4
tablespoons
low-sodium soy sauce
-
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
clove
fresh garlic (finely minced)
Optional garnishes
-
to taste
toasted sesame seeds
-
to taste
chopped scallions
-
to taste
sriracha or chili flakes
Instructions
- Preheat the oven to 350°F.
- Place the salmon, bok choy, and optional mushrooms on a parchment-lined baking sheet.
- Whisk together the marinade ingredients and drizzle over the salmon and veggies, ensuring they are well coated.
- Sprinkle the salmon with salt, pepper, and optional orange zest.
- Bake in the oven, checking after 10 minutes, and broil for the last few minutes for color.
- Remove from the oven when the salmon is cooked to your liking and the bok choy is tender.
- Serve in bowls and garnish with sesame seeds, scallions, and chili flakes or sriracha as desired.
Nutrition Facts (estimated)
Servings
2
Calories
361
Total fat
12.6g
Total carbohydrates
31.8g
Total protein
29.7g
Sodium
873.1mg
Cholesterol
57.8mg
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