Best 2 Spicy Salmon Teriyaki With Steamed Bok Choy Recipes

Tantalize your taste buds with a delectable journey into the realm of flavors with our carefully curated guide to cooking a tantalizing dish of spicy salmon teriyaki with steamed bok choy. This culinary masterpiece seamlessly blends the piquant heat of teriyaki sauce with the delicate flesh of salmon, while the steamed bok choy adds a refreshing crunch and a touch of bitterness that beautifully balances the richness of the salmon. Prepare to embark on a sensory adventure as you discover the secrets behind creating this mouthwatering meal that will leave you craving for more.

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SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY

Spicy Salmon Teriyaki with Steamed Bok Choy image

Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.

Provided by Anna Stockwell

Categories Salmon Dairy Free Rice Soy Sauce Honey Bok Choy Green Onion/Scallion Sesame Dinner Quick & Easy

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 Tbsp. unseasoned rice vinegar
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. honey
1 lb. skinless salmon fillet, cut into 3x1 1/2" strips
1 1/2 tsp. kosher salt, divided, plus more
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
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

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

Teriyaki salmon with sesame pak choi image

Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige's dish is a simple and quick midweek meal

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 14

Ingredients

2 skinless salmon fillets
1 tbsp sweet chilli sauce
1 tbsp honey
1 tsp sesame oil
1 tbsp mirin or dry sherry
2 tbsp soy sauce
2 tsp finely grated ginger
brown rice or noodles, to serve (optional)
2 large pak choi (about 250g)
2 tsp vegetable oil
2 tsp sesame oil
3 garlic cloves, grated
75ml fish or vegetable stock
2 tsp toasted sesame seeds, for sprinkling

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.

Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

Tips:

Select the freshest salmon you can find: Look for wild-caught, sustainably sourced salmon that is firm to the touch and has a bright color.
Marinate the salmon for at least 30 minutes: This will help to infuse the fish with flavor.
Cook the salmon over medium heat: This will help to prevent the fish from overcooking and becoming dry.
Use a non-stick skillet: This will help to prevent the fish from sticking to the pan.
Serve the salmon with your favorite sides: Steamed bok choy, brown rice, or a simple salad are all great options.

Conclusion:

This spicy salmon teriyaki with steamed bok choy is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is marinated in a flavorful teriyaki sauce and then cooked to perfection. The bok choy is steamed until tender and then drizzled with a simple soy sauce dressing. This dish is sure to please everyone at the table.