Teriyaki salmon with Asian greens
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 long red chilli, diced
  • 1⁄4 cup honey
  • 2 tablespoons white vinegar
  • 3 tablespoons coconut aminos
  • 4 fillets salmon, skin on
  • 1 bunch bok choy, halved lengthwise 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • Salt & pepper to taste
  1. In a small saucepan, heat the olive oil over medium heat. Add the garlic, ginger and chilli and sauté for a minute or two. Add the honey, vinegar and coconut aminos. Simmer for 2 more minutes, stirring the entire time, then remove from the heat. In a large pan, heat a drizzle of olive oil over medium heat. Place the salmon in the pan skin side down and allow to brown until crispy. Flip the salmon and cook the other side for a couple of minutes.
  2. Pour the sauce over the salmon, place the bok choy on top of the salmon and place a lid on top. Cook for only a couple of minutes, to ensure the salmon doesn’t overcook. Remove from the heat, place the bok choy on a plate and top with salmon and some sauce from the pan. Sprinkle with sesame seeds to garnish and salt and pepper to taste.
Recipe by Real Food Pledge at https://realfoodpledge.com/teriyaki-salmon-with-asian-greens/