teriyaki salmon

By Ellie

2 Person

20 Minutes

0 Calories

A quick and easy sheet pan dinner – Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!

Ingredients

sriracha or chili flakes
scallions, sliced thinly
Toasted Sesame seeds
Orange zest- optional
Pinch salt and pepper
1 tsp. grated fresh ginger
1 tsp. honey
1 tbsp. sesame oil
¼ cup Mirin- sweet japanese wine
¼ cup soy sauce or use GF Braggs Liquid Amino Acids
4 oz. shiitake mushrooms ( optional)
4 baby bok choy cut into quarters or eights – ½ inch -¾ inch thick at widest point.
8 oz. salmon ( 2 thick pieces)

Method

01

Pre Heat oven to 350℉.
02

Place the salmon, bok choy and optional mushrooms on a parchment lined ( or foil lined) baking sheet.
03

Mix marinade ingredients (soy, mirin, sesame oil, honey and ginger) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
04

Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Depending on how thick or thin the salmon is, it may be done, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. At this point, you could broil the fish and bok choy, giving the bok choy a little toss first – or simply continue baking a few more minutes, until the bok choy is just tender ( yet green and vibrant and crisp).
05

Divide among 2 bowls.
06

Sprinkle the bowl with toasted sesame seeds, scallions, and chili flakes or sriracha for heat.

Related Tags

teriyaki salmon

3.5

( By Ellie )

A quick and easy sheet pan dinner – Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!

01 Information

Grade easy
Serving 2 servings
Prep Time 5 Mins
Cook Time 15 Mins
Total Time 20 Mins

02 Ingredients

sriracha or chili flakes

scallions, sliced thinly

Toasted Sesame seeds

Orange zest- optional

Pinch salt and pepper

1 tsp. grated fresh ginger

1 tsp. honey

1 tbsp. sesame oil

¼ cup Mirin- sweet japanese wine

¼ cup soy sauce or use GF Braggs Liquid Amino Acids

4 oz. shiitake mushrooms ( optional)

4 baby bok choy cut into quarters or eights – ½ inch -¾ inch thick at widest point.

8 oz. salmon ( 2 thick pieces)

03 Method

Step 1

Pre Heat oven to 350℉.

Step 2

Place the salmon, bok choy and optional mushrooms on a parchment lined ( or foil lined) baking sheet.

Step 3

Mix marinade ingredients (soy, mirin, sesame oil, honey and ginger) together in a small bowl and spoon it over the fish and veggies, coating all sides well.

Step 4

Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Depending on how thick or thin the salmon is, it may be done, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. At this point, you could broil the fish and bok choy, giving the bok choy a little toss first – or simply continue baking a few more minutes, until the bok choy is just tender ( yet green and vibrant and crisp).

Step 5

Divide among 2 bowls.

Step 6

Sprinkle the bowl with toasted sesame seeds, scallions, and chili flakes or sriracha for heat.

04 Author