Teriyaki Salmon with Bok Choy

I have been pretty boring with my salmon lately. My family and I are completely in love with my simple honey mustard salmon and it is so easy to make that that is what I do, like every time we eat salmon. Which is often. 

But I needed a recipe for my blog, and figured I could do something different with salmon. So, here is my ‘something different’ salmon recipe. It is actually also super simple and requires a just few more ingredients, and is totally worth the very little extra preparation! 

I hope you love it!

INGREDIENTS

• 4 5-6 oz salmon filets

• 4 heads baby bok choy

• Riced cauliflower or regular rice of your choice (I would probably suggest white rice for this recipe)

• ½ cup coconut aminos

• ¼ cup honey

• 1 T rice vinegar

• 1 T + 1 tsp sesame oil

• 3 cloves garlic, minced

• 1 tsp ginger, grated

• Green onions, chopped (optional for garnish)

• Sesame seeds (optional for garnish)

DIRECTIONS

Preheat your oven to broil.

You can use either rice or riced cauliflower for the base. If using rice, start cooking it. If using riced cauliflower, prepare that now.

Whisk together the coconut aminos, honey, rice vinegar, 1 T sesame oil, garlic and ginger until the honey is fully dissolved. 

Place the salmon in a shallow baking dish, skin side down and pour about ⅓ cup of the sauce over the salmon, then flip the salmon so the skin is facing up and the meat is resting in the sauce. Let it rest at room temperature until you are ready to cook it. 

Add the remaining sauce to a small saucepan and bring to a simmer to let it thicken and reduce a bit. This should take about 5 minutes- watch it closely so that it does not burn.

Meanwhile, prepare your bok choy. Trim the bottom of the stems, then separate each leaf away from the stalk. Heat a large skillet over medium and add a tsp of sesame oil. 

Cook the salmon. Remove the salmon from the sauce and place the salmon, skin side down, on a baking sheet lined with parchment. Broil in the oven for about 8 minutes, until the salmon is cooked through to your liking.

The oil in the skillet should be hot enough now to lightly saute the boy choy. When that has a slight sear and has softened, about 2-3 minutes, remove from heat and, if using riced cauliflower, use the hot pan to heat it up, about another 3-5 minutes.

Assemble your dish with rice (cauliflower), sauteed bok choy, a salmon filet, and cucumber. Drizzle a few tablespoons of sauce and garnish with chopped green onions and sesame seeds (if using).