Spicy Salmon Teriyaki with Steamed Bok Choy
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tbsp. vegetable oil
- 2 tbsp. honey
- 3 tbsp. cornstarch
- 5 tbsp. unseasoned rice vinegar
- 3 tbsp. low-sodium soy sauce or tamari
- 2 tbsp. hot chili paste (such as sambal oelek)
- 1 lb. skinless salmon fillet, cut into 3x1 1/2" strips
- 1 1/2 tsp. kosher salt, divided, plus more
- 4 small heads baby bok choy (about 1 lb.), trimmed, quartered
- steamed rice (for serving; optional)
- 3 scallions, very thinly sliced on a diagonal
- 1 tsp. toasted sesame seeds
- Carbohydrate 20 g(7%)
- Cholesterol 62 mg(21%)
- Fat 23 g(35%)
- Fiber 2 g(8%)
- Protein 26 g(52%)
- Saturated Fat 4 g(20%)
- Sodium 695 mg(29%)
- Calories 390
Preparation 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.
Preparation 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.
