Teriyaki Salmon With Bok Choy

by Peggy Kotsopaulos
  • Level: Beginner


Teriyaki Salmon:

  • 4 (5-ounce) salmon fillets


  • 2 tablespoons minced fresh ginger
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons maple syrup
  • Sea salt and freshly ground black pepper

Bok Choy:

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ginger, freshly minced
  • 1 stalk celery, sliced thin
  • 1 pound baby bok choy
  • 2 tablespoons toasted sesame seeds
  • Sea salt and freshly ground pepper

Directions To Make the Salmon:

  1. Preheat the oven to 450F. Lay filets out skin side down on a parchment paper-lined baking sheet.
  2. Whisk ginger, soy sauce, sesame oil and maple syrup together in a small bowl.
  3. Season to taste with salt and paper. Brush filets with glaze and bake 4 minutes.
  4. Brush again and bake until glaze begins to brown and salmon is medium, about 5 minutes (Cook longer if you prefer your salmon more well done.).

To Make the Bok Choy:

  1. Heat oil in a large saute pan over medium heat. Add garlic and ginger and cook until it is sizzling and aromatic.
  2. Add celery and cook until wilted, 1 to 2 minutes. Add bok choy and toss to coat with oil.
  3. Cover skillet and steam, stirring occasionally, until bok choy is bright green and crisp-tender, about 6 minutes.
  4. Season with salt and pepper and sprinkle with sesame seeds.Toss again and serve.


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