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To make Teriyaki Salmon & Bok Choy, gather these simple ingredients: - Salmon fillets: You need 4 fresh fillets. - Teriyaki marinade components: This includes: - 2 tablespoons soy sauce (I recommend low-sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated - Bok choy and vegetables: Use 4 small bok choy, halved, and 1 red bell pepper, sliced. - Seasoning options: Add salt and pepper to taste, and finish with 1 tablespoon sesame seeds for garnish. These ingredients work together to create a tasty and colorful dish. Each item plays a role in flavor and presentation. The salmon provides rich protein, while the bok choy adds crunch and nutrition. The marinade brings everything together with a sweet and savory kick. Enjoy the cooking process! First, preheat your oven to 400°F (200°C). This helps cook the salmon and bok choy evenly. While the oven heats, line a sheet pan with parchment paper. This makes cleanup easy and keeps the food from sticking. In a small bowl, mix these ingredients to make the teriyaki marinade: - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 minced garlic cloves - 1 teaspoon grated fresh ginger Whisk the mixture until smooth. This marinade gives the salmon its tasty flavor. Now, place the 4 salmon fillets on the sheet pan. Season them lightly with salt and pepper. Brush the teriyaki marinade over each fillet. Next, take 4 halved bok choy and 1 sliced red bell pepper. Arrange them around the salmon. Drizzle any leftover marinade over the vegetables and toss them lightly to coat. Put the sheet pan in your preheated oven. Bake for 15-20 minutes. The salmon should flake easily with a fork when it’s done. The vegetables will be tender but still crisp. Once finished, remove the sheet pan and sprinkle 1 tablespoon of sesame seeds over everything for extra crunch and a nice look. Enjoy your delicious meal! When picking salmon, look for bright color and firm texture. Fresh salmon should shine and feel moist. Check for a clean aroma without a fishy scent. I recommend wild-caught salmon for better flavor. Farmed salmon is fine too but may have a milder taste. Try to buy skin-on fillets for added crispiness and flavor. Set your oven to 400°F (200°C) for baking. This high heat helps the salmon cook evenly. Bake the salmon for 15-20 minutes. It should flake easily with a fork when done. Bok choy cooks faster than salmon, so it stays crisp. If you want softer veggies, bake them longer but keep an eye on the salmon. You can add more flavor to your dish easily. Try a splash of lime juice for brightness. A sprinkle of chili flakes gives a spicy kick. If you love sesame, drizzle extra sesame oil before serving. For a touch of sweetness, add a bit more honey in the marinade. Keep experimenting to find your favorite twist! {{image_2}} You can switch out bok choy for other greens. Try using spinach for a soft touch. Kale works well too; it adds a nice crunch. Carrots or snap peas will also brighten up your dish. Feel free to mix in some broccoli or bell peppers for added color and taste. Want a twist on the classic teriyaki? You can add orange juice for a citrus kick. Swap honey for maple syrup to change the sweet taste. You can also add a splash of pineapple juice for a tropical flair. Experimenting with different vinegars, like apple cider, can also alter the flavor profile. If you like heat, add chili flakes to your marinade. You could also mix in sriracha for a tangy kick. Fresh sliced jalapeños or Thai bird chilies can give your dish an extra punch. Just remember to adjust the quantity to your heat preference! Store your leftover teriyaki salmon and bok choy in an airtight container. Keep it in the fridge. It lasts for up to three days. Make sure the dish cools down before sealing. This helps keep it fresh. To reheat, place the salmon and vegetables on a microwave-safe plate. Cover it with a damp paper towel. Heat for one to two minutes until warm. You can also reheat in an oven. Set it to 350°F (175°C) and heat for about 10 minutes. You can freeze the teriyaki salmon and bok choy for later. Wrap each piece in plastic wrap, then place it in a freezer bag. It lasts for up to three months. Thaw it in the fridge overnight before reheating. This way, you keep the flavors fresh. You should bake teriyaki salmon for 15 to 20 minutes. The exact time can change based on the thickness of the salmon fillets. Check them often to make sure they don’t overcook. When the salmon flakes easily with a fork, it's ready. Yes, you can use fresh bok choy! Fresh bok choy tastes great and adds crispness. Just clean it well and cut it in half before adding it to the pan. It will cook nicely in the oven. You can serve teriyaki salmon and bok choy with rice or quinoa. These sides soak up the teriyaki sauce well. You might also try it with a fresh salad or steamed veggies for a light meal. Check if the salmon flakes easily with a fork. The center should look opaque and slightly pink. If you want to be precise, the internal temperature should reach 145°F (63°C). A meat thermometer is handy for this. Yes, you can make the teriyaki marinade ahead of time! Just mix all the marinade ingredients and store them in the fridge. It can last for up to a week. This makes meal prep easier and faster. In this article, we covered how to make teriyaki salmon with bok choy. First, I shared the key ingredients and step-by-step instructions for perfect baking. Then, I offered tips on choosing the best salmon, optimal cooking times, and ways to boost flavor. We explored variations like different vegetables and spicy options. Finally, I provided storage tips for leftovers. Keep these ideas in mind to create a tasty meal. Enjoy your cooking!

Teriyaki Salmon & Bok Choy Sheet Pan

Dive into the delicious world of teriyaki salmon with bok choy! This simple and flavorful recipe combines tender salmon fillets with vibrant veggies, all topped with a homemade teriyaki marinade. Ready in just 30 minutes, it's the perfect weeknight dinner that impresses. Click to explore this recipe and discover how easy it is to create a healthy, gourmet meal at home! #TeriyakiSalmon #QuickRecipes #HealthyEating #BokChoy
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Ingredients
  

4 salmon fillets

2 tablespoons soy sauce (low-sodium recommended)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

4 small bok choy, halved

1 red bell pepper, sliced

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easier cleanup.

    In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.

      Place the salmon fillets on the prepared sheet pan and season lightly with salt and pepper. Brush a generous amount of the teriyaki marinade over each piece of salmon.

        Arrange the halved bok choy and sliced red bell pepper around the salmon on the sheet pan. Drizzle the remaining teriyaki marinade over the vegetables and toss lightly to coat.

          Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork and the vegetables are tender but crisp.

            Remove from the oven and sprinkle sesame seeds over the salmon and vegetables for added crunch and presentation.

              Serve immediately, garnished with additional sesame seeds if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4