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WIH Original

Ginger Teriyaki Salmon Bowl with Sautéed Bok Choy & Carrots

🍝 dinner·⏱ 35 min·4 servings

Ingredients

Servings
4
  • 4 pieces salmon fillets
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger
  • 2 cloves garlic
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 4 heads bok choy
  • 2 medium carrots
  • 1 tbsp neutral oil
  • 2 cloves garlic
  • 1 tbsp soy sauce
  • sesame seeds
  • 2 stalks green onions

How to Make It

  1. 1Preheat oven to 400°F (200°C) or heat a skillet over medium heat.
  2. 2In a bowl, whisk together soy sauce, brown sugar, ginger, garlic, rice vinegar, and sesame oil to create the teriyaki glaze.
  3. 3Place salmon fillets in a baking dish or skillet and brush generously with the glaze.
  4. 4Cook salmon for 10–12 minutes in the oven or 4–5 minutes per side in a skillet, until flaky and cooked through.
  5. 5While the salmon cooks, heat neutral oil in a large pan over medium-high heat.
  6. 6Add garlic and sauté briefly until fragrant.
  7. 7Add carrots and cook for 2–3 minutes until slightly softened.
  8. 8Add bok choy and soy sauce, then stir-fry for another 3–4 minutes until tender-crisp.
  9. 9Serve salmon over or alongside the vegetables and drizzle with extra glaze if desired.
  10. 10Garnish with sesame seeds and sliced green onions before serving.