Teriyaki Salmon Topped With Bok Choy Recipes

SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY

Spicy Salmon Teriyaki with Steamed Bok Choy image

Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.

Provided by Anna Stockwell

Categories Salmon Dairy Free Rice Soy Sauce Honey Bok Choy Green Onion/Scallion Sesame Dinner Quick & Easy

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 Tbsp. unseasoned rice vinegar
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. honey
1 lb. skinless salmon fillet, cut into 3x1 1/2" strips
1 1/2 tsp. kosher salt, divided, plus more
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
4 small heads baby bok choy (about 1 lb.), trimmed, quartered
Steamed rice (for serving; optional)
3 scallions, very thinly sliced on a diagonal
1 tsp. toasted sesame seeds

Steps:

Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2-3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5-7 minutes. Season with remaining 1/2 tsp. salt.
Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

BROILED SALMON WITH HOMEMADE TERIYAKI GLAZE

Broiled Salmon with Homemade Teriyaki Glaze image

Simple salmon cooked under the oven's broiler with a homemade teriyaki glaze. I really like how well teriyaki flavor pairs with salmon but store-bought teriyaki sauce is so thin and doesn't stay on but runs underneath the fish. I came up with this homemade version that is more of a glaze that stays on the fish.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

1 ¼ cups water, divided
2 tablespoons cornstarch
¼ cup soy sauce
¼ cup brown sugar
½ teaspoon sesame oil
1 clove garlic, minced
1 ½ pounds salmon fillets
1 medium green onion, thinly sliced
2 teaspoons toasted sesame seeds

Steps:

Combine 1/4 cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch has dissolved. Set aside.
Combine remaining 1 cup water, soy sauce, brown sugar, sesame oil, and garlic in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and stir in the cornstarch mixture. Simmer until sauce has thickened, about 5 minutes. Remove from heat. Measure out 1/2 cup of teriyaki glaze and set aside.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush on all sides with teriyaki glaze.
Broil salmon for 12 minutes. Turn broiler to high. Brush reserved glaze over the top. Broil on high until salmon flakes easily with a fork, about 3 minutes. Serve garnished with green onion and sesame seeds.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 9.8 g, Cholesterol 55.8 mg, Fat 11.8 g, Fiber 0.3 g, Protein 20.5 g, SaturatedFat 2.3 g, Sodium 659.3 mg, Sugar 6.1 g

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