Ginger Teriyaki Salmon Bowl with Sautéed Bok Choy & Carrots

Ingredients 14 total

• 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.