Teriyaki Ginger-Glazed Salmon with stir-fried bok choy and carrots
Mac absolutely loved this dish even though she isn't a big fish fan. Break out a glass of white wine and turn up to some "Little Dragon" while you're preparing this dish. Check out the recipe below courtesy of HomeChef:
If you'd like to try Home Chef do so through our invitation: CLICK HERE
- 2 Heads of Baby Bok Choy
- 10 oz. Carrot
- 1 Red Fresno Chile
- 2 Garlic Cloves
- 2 Green Onions
- 2 Salmon Fillets
- 2 fl. oz. Teriyaki Glaze
- 1 Tbsp. Chopped Ginger
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 2 Small Bowls
- 1 Medium Non-Stick Pan
Remove any discolored outer leaves from bok choy. Trim ends from bok choy. Cut stems into ½” slices and coarsely chop leaves. Peel, trim, and cut carrot into ¼" diagonal slices. Stem, seed, and slice Fresno chile into thin rounds. Keep seeds if you prefer more spice. Mince garlic. Trim green onions, cut white portions into 1" pieces, and slice green portions into thin strips. Rinse salmon fillets, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Combine teriyaki glaze, half the ginger, and half the garlic (reserve remaining of both for vegetables) in a small bowl. Pour half the glaze into a second small bowl and set both aside.
Place a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and salmon to hot pan. Sear salmon on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Brush or spoon on glaze from one bowl onto salmon. Reserve second bowl of glaze. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 5-8 minutes. Reserve pan; no need to wipe clean.
Return pan used to sear salmon to medium-high heat. Add ½ tsp. olive oil and carrots to hot pan and cook, stirring occasionally, until lightly browned and edges begin to get tender, 2-3 minutes.
Add bok choy and white portions of green onions to pan and cook, stirring occasionally, 2 minutes. Add remaining garlic, remaining ginger, and Fresno chile (to taste) and cook, stirring often, until vegetables are tender but still slightly crispy, 3-4 minutes. Season with ¼ tsp. salt and a pinch of pepper.
Place a bed of vegetables on a plate and place salmon on top. Drizzle remaining glaze from second bowl over salmon and vegetables. Garnish with green portion of green onions.