Teriyaki Salmon With Bok Choy Recipes

TERIYAKI SALMON QUINOA BOWLS

Steps:

• Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.
• Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.
• Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.

SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY

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.

TERIYAKI SALMON WITH SESAME PAK CHOI

Steps:

• Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
• Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
• Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
• Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
• Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
• Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.