Glazed Salmon Teriyaki with Steamed White Rice and Charred Bok Choy

Name: Glazed Salmon Teriyaki with Steamed White Rice and Charred Bok Choy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2 pound salmon fillet (skin removed, cut into 6 portions); 2 cup white rice (uncooked); 3 cup water; 1.5 pound baby bok choy (halved lengthwise and rinsed); 0.33 cup tamari (gluten-free); 2 tablespoon honey; 1 tablespoon fresh ginger (grated); 4 clove garlic (minced); 2 tablespoon toasted sesame oil (divided); 0.5 teaspoon salt; 1 tablespoon sesame seeds (for garnish)

Pan-seared Atlantic salmon fillets glazed in a savory gluten-free teriyaki sauce, served over fluffy white rice with tender-crisp sesame bok choy.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Japanese
Difficulty: Easy
Cost: $6.97/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

2 pound salmon fillet (skin removed, cut into 6 portions)
2 cup white rice (uncooked)
3 cup water
1.5 pound baby bok choy (halved lengthwise and rinsed)
0.33 cup tamari (gluten-free)
2 tablespoon honey
1 tablespoon fresh ginger (grated)
4 clove garlic (minced)
2 tablespoon toasted sesame oil (divided)
0.5 teaspoon salt
1 tablespoon sesame seeds (for garnish)

Instructions

Rinse white rice until water runs clear. In a medium saucepan, combine the white rice, water, and salt. Bring to a rapid boil, cover, reduce heat to low, and simmer for 15 minutes until tender and water is fully absorbed. Keep warm.
In a small bowl, whisk together the gluten-free tamari, honey, grated fresh ginger, and minced garlic to create the teriyaki sauce.
Heat 1 tablespoon of toasted sesame oil in a large nonstick skillet over medium-high heat. Add halved baby bok choy cut-side down and sear for 2 to 3 minutes until lightly charred. Add 2 tablespoons of water, cover immediately with a lid, and steam for 2 minutes until tender-green. Transfer bok choy to a serving plate.
In the same skillet over medium-high heat, add the remaining 1 tablespoon of toasted sesame oil. Place salmon fillets in the pan and sear for 3 minutes until golden. Flip the salmon fillets, pour the prepared teriyaki sauce over them, and simmer for 3 to 4 minutes, spooning sauce over fish until salmon flakes easily with a fork and internal temperature reaches 145°F.
Assemble plates by layering warm white rice with seared teriyaki salmon and charred bok choy. Spoon residual pan glaze over salmon and garnish with sesame seeds.

Notes

Salmon is best enjoyed fresh or eaten the next day for lunch. Use 100% gluten-free tamari to keep the glaze strictly gluten-free.

Nutrition (per serving)

Calories: 596
Protein: 37.9 g
Carbohydrates: 58.2 g
Fat: 24.7 g
Fiber: 2.7 g
Sodium: 1180 mg
Saturated Fat: 4 g
Sugar: 5.3 g
Cholesterol: 87 mg