Teriyaki Salmon with Bok Choy
This quick and healthy dish is a great weeknight meal. With a little prep up front, you can cook the salmon and bok choy at the same time and have dinner ready from scratch in about 20 minutes!
For the Salmon:
- ¼ cup Nong’s Khao Man Gai Sauce
- 1lb salmon
- 1 tbsp lime juice
- ¼ cup soy sauce
- 1 tbsp honey
- 1 tsp corn starch
- 1 tbsp water
- 1 tbsp ginger, chopped
- 1 tbsp sesame seeds
- 1 tbsp green onion
- cooked rice w/ butter for serving
For the Bok Choy:
- 3 bok choy, halved
- 3 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- ½ tsp rice vinegar
- 1 tbsp sugar
- ½ tsp chili flakes
Directions:
- Preheat your oven to 390° F. Place the halved bok choy on a baking sheet.
- While the oven pre-heats, add the remaining Bok Choy ingredients together in a small bowl and stir to combine. Drizzle this evenly over the bok choy.
- Bake for 10 minutes.
- Meanwhile, cut your salmon into 1" cubes and set aside.
- Combine Nong's sauce with the lime juice, soy sauce, honey, ginger, corn starch, and water in a small pot and cook over medium-high heat for 5 minutes.
- Strain the sauce over a fine mesh sieve, then mix your salmon with the sauce.
- Place the salmon in a baking dish and cover with the remaining sauce. Top with sesame seeds and back at 390° F for 10 minutes.
Serve with cooked rice and top with green onion, as desired. To watch a video of this recipe prep, click here.
