Bok Choy and Salmon Teriyaki

Ingredients

Salmon fillets

4 (6 oz each)

Bok choy

2 heads, halved lengthwise

Vegetable oil

2 tablespoons

Green onions

2, sliced

Sesame seeds

1 tablespoon, toasted

Salt

to taste

Pepper

to taste

Garlic

2 cloves, minced

Ginger

1 tablespoon, grated

Honey

2 tablespoons

Soy sauce

1/4 cup

Teriyaki sauce

1/4 cup

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together 1/4 cup of teriyaki sauce, 1/4 cup of soy sauce, 2 tablespoons of honey, 2 minced garlic cloves, and 1 tablespoon of grated ginger until well combined.
3. Place the salmon fillets skin-side down in a baking dish and pour half of the teriyaki sauce mixture over them. Reserve the remaining sauce for later.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and flaking easily with a fork.
5. While the salmon is baking, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
6. Add the bok choy halves to the skillet, cut side down, and season with salt and pepper. Cook for about 5-7 minutes, turning once, until the bok choy is tender-crisp and vibrant green.
7. Pour the reserved teriyaki sauce mixture over the cooked bok choy and toss gently to coat evenly.
8. To serve, place a bed of bok choy on each plate and top with a salmon fillet. Garnish with sliced green onions and toasted sesame seeds for an extra crunch and flavor.