Quick Teriyaki Salmon With Bok Choy
Simple to prepare and packed with protein, this 20-minute teriyaki salmon delivers bold, savoury-sweet flavour – perfect for healthy weeknight cooking.
Ingredients
- 2 tbsp tamari
- 1 tbsp apple cider vinegar
- 1 tbsp raw honey
- 1 garlic clove minced
- 1 tsp grated fresh ginger
- 4 salmon fillets 6 oz (170 g) each, skin on
- ½ tsp salt divided
- ¼ tsp black pepper divided
- 1 tbsp olive oil
- 4 heads baby bok choy
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 400°F and place the rack in the middle of the oven.
- In a small bowl, make the teriyaki sauce by whisking together the coconut aminos, apple cider vinegar, honey, garlic and ginger (see note).
- Season the salmon fillets with salt and pepper on both sides. Place the salmon fillets skin-side down in a baking dish. Pour the teriyaki sauce over the salmon, making sure to coat each fillet evenly.
- Bake the salmon for 10 to 12 minutes or until it’s cooked through and flakes easily with a fork.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Cut the bok choy into quarters and add to the skillet. Season with salt and pepper and sauté for 5 to 7 minutes or until the bok choy is tender and lightly browned.
- Divide the bok choy among four plates and top with a salmon fillet. Sprinkle with sesame seeds and serve.
Notes
To make this recipe spicy, add ¼ teaspoon of chile flakes to the teriyaki sauce.