Home Chef Teriyaki Ginger-Glazed Salmon Recipe
Home Chef Teriyaki Ginger-Glazed Salmon
A subtle kick of ginger mixed with teriyaki glaze is the perfect complement to this tender salmon fillet, and the veggie stir-fry adds a great combination of freshness and texture.
Serves: 2Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Medium
Serves: 2
Ingredients
- Salmon, 8-10 oz. each
- 2 heads baby bok choy, leaves chopped and stems cut into ½” slices
- 2 green onions, whites cut into 1” pieces and greens cut on angle, divided
- 1 jalapeno pepper, sliced into thin rounds
- 2 cloves garlic, minced
- 1 carrot, cut into ¼” slices
- 1 tablespoon chopped ginger
- 1⁄4 cup teriyaki glaze
- Olive oil
- Salt
- Ground Pepper
Directions
- Preheat oven to 400°F. Line baking sheet with foil and cooking spray. Season flesh side of salmon with pepper.
- In mixing bowl, combine teriyaki glaze, half the ginger and half the garlic. In second bowl, divide glaze in half; set both aside.
- In non-stick pan over medium-high heat, combine 2 teaspoons olive oil and salmon, skin side up. Sear 2 to 4 minutes, until golden brown. Transfer salmon to prepared baking sheet, skin side down. Brush or spoon glaze mixture from one bowl onto salmon. Roast 7 to 10 minutes, until salmon is firm and reaches minimum internal temperature of 145°F.
- Return pan to medium-high heat. Add 2 teaspoons olive oil and carrot; cook 4 to 5 minutes, stirring occasionally.
- Stir in bok choy and white portions of green onions; continue cooking 2 minutes. Mix in remaining ginger, remaining garlic, ¼ teaspoon salt and pinch of pepper; continue cooking 3 to 4 minutes, stirring often.
- Top salmon with glaze mixture from second bowl; garnish with vegetables, jalapeno and green onions.
Serves: 2
Ingredients
- Salmon, 8-10 oz. each
- 2 heads baby bok choy, leaves chopped and stems cut into ½” slices
- 2 green onions, whites cut into 1” pieces and greens cut on angle, divided
- 1 jalapeno pepper, sliced into thin rounds
- 2 cloves garlic, minced
- 1 carrot, cut into ¼” slices
- 1 tablespoon chopped ginger
- 1⁄4 cup teriyaki glaze
- Olive oil
- Salt
- Ground Pepper
Directions
- Preheat oven to 400°F. Line baking sheet with foil and cooking spray. Season flesh side of salmon with pepper.
- In mixing bowl, combine teriyaki glaze, half the ginger and half the garlic. In second bowl, divide glaze in half; set both aside.
- In non-stick pan over medium-high heat, combine 2 teaspoons olive oil and salmon, skin side up. Sear 2 to 4 minutes, until golden brown. Transfer salmon to prepared baking sheet, skin side down. Brush or spoon glaze mixture from one bowl onto salmon. Roast 7 to 10 minutes, until salmon is firm and reaches minimum internal temperature of 145°F.
- Return pan to medium-high heat. Add 2 teaspoons olive oil and carrot; cook 4 to 5 minutes, stirring occasionally.
- Stir in bok choy and white portions of green onions; continue cooking 2 minutes. Mix in remaining ginger, remaining garlic, ¼ teaspoon salt and pinch of pepper; continue cooking 3 to 4 minutes, stirring often.
- Top salmon with glaze mixture from second bowl; garnish with vegetables, jalapeno and green onions.