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A plate with salmon and bok choy on a napkin with cutlery next to it

Teriyaki Salmon With Bok Choy

Shelley Darlington's recipe for oven-roasted salmon with teriyaki sauce, served with sautéed bok choy.
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Ingredients

  • 2 tbsp coconut aminos or 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 (200°C, or gas mark 6) 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.