We have salmon at least twice a month, if not more. Between the nutritive value, with omega-3 fatty acids and vitamin B12, plus the fact that it’s delicious, we try to eat it more often when we can.
I found this recipe from Feasting at Home and decided to give it a try because we do like teriyaki sauce, but I had never had Bok choy before so I figured I should try it out. This blog was created by Sylvia Fountaine, and it looks quite nice, with lots of different options for seasonal, healthy food. I am learning about paleo, and was excited to note that she has a large section on that, which I will be returning to review. You can learn more about Sylvia here. The recipe was really easy to put together, I love that it was a sheet pan recipe, so everything went right on the pan, which makes for easy clean up. The hardest thing to do was make the marinade, which was not hard at all. It was really delicious as well, and I hope you will like it, so let’s jump right in!
Ingredients
- 2 salmon fillets, 8-16 ounces each
- 4 baby Bok choy cut into quarters
- 4 ounces shiitake mushrooms (optional)
Teriyaki Marinade
- 4 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey, maple or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 finely minced garlic clove
- Salt and pepper to taste
- Orange zest (optional)
- Toasted sesame seeds
- Scallions for garnish
- Sriracha or chili flake
Instructions
Preheat oven to 350⁰ F. Grate ginger and press garlic.
Combine, soy sauce, rice wine vinegar, honey, sesame oil, olive oil, ginger and garlic in small bowl. Mix well.
Season salmon with salt and pepper and orange zest (if using). Place salmon, Bok choy and mushrooms on a sheet pan. Spoon marinade over salmon and vegetables.
Bake for 10 minutes, then check for desired temperature, and bake more as necessary, the Bok choy should still be crisp but nice and green. Remove salmon to a small pan and broil for 3-4 minutes.
Sprinkle with toasted sesame seeds, scallions, and chili flakes or sriracha for heat.
That’s it! Really a very easy recipe that has lots of flavor, especially with the earthy mushrooms. Please let me know if you give this a try.
NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!
Teriyaki Salmon with Baby Bok Choy
Equipment
Ingredients
- 2 salmon fillets, 8-16 ounces each
- 4 baby Bok choy, quartered
- 4 oz shiitake mushrooms optional
- Orange zest (optional)
- Toasted sesame seeds
- Scallions for garnish
- Sriracha or chili flake
Marinade
- 4 tbsp low sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp honey, maple or brown sugar
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp freshly grated ginger
- 1 garlic clove, pressed
Instructions
- Preheat oven to 350⁰ F. Grate ginger and press garlic.
- Combine, soy sauce, rice wine vinegar, honey, sesame oil, olive oil, ginger and garlic in small bowl. Mix well.
- Season salmon with salt and pepper and orange zest (if using). Place salmon, Bok choy and mushrooms on a sheet pan. Spoon marinade over salmon and vegetables.
- Bake for 10 minutes, then check for desired temperature, and bake more as necessary, the Bok choy should still be crisp but nice and green. Remove salmon to a small pan and broil for 3-4 minutes.
- Sprinkle with toasted sesame seeds, scallions,and chili flakes or sriracha for heat.
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.