I don't think you could possibly pack any more wonderful flavor into this one-pan teriyaki salmon with baby bok choy. Making your own teriyaki sauce instead of using store-bought really makes all the difference, and it allows you to adjust your teriyaki sauce to your sweetness/saltiness preferences.
Plus, it's a very easy one-pan dish!
We love salmon for the heart-healthy long-chain omega-3 fats and proteins, but here are many more reasons why salmon is a healthy and filling choice of protein.
Health Benefits of Salmon
As mentioned, salmon is loaded with long-chain omega-3 fatty acids. But what are those exactly? Long-chain omega 3's have been shown to:
Extremely helpful to brain health and may slow neurodegenerative diseases like Alzheimer's
Improve skin health, heart health, sleep, and more
Health Benefits of Bok Choy
Bok choy doesn't take a backseat to salmon when it comes to health benefits. This darky, leafy green is actually part of the cabbage family, and shares many of the same health benefits as its cousin greens.
Here are few reasons to add this cute leafy green to your diet:
Contains the powerful antioxidant quercetin, which is very similar to rutin
6-8 medium to large heads of baby bok choy, sliced lengthwise
For Teriyaki Sauce
1/2 cup low sodium soy sauce
6 Tbsp. honey
1.5 tsp. fresh grated ginger
1 Tbsp. crushed pineapple (in juice)
1/4 to 1/3 cup water (you can always add more if it's too salty)
2 Tbsp. rice vinegar
slurry of 1/2 Tbsp. cornstarch and 2 Tbsp. water
Directions
Preheat oven to 375 degrees.
Combine all teriyaki sauce ingredients in a bowl and whisk together well. Adjust ingredients to your liking after doing a taste test.
Place salmon filets in a zip-top bag or glass bowl with lid and pour teriyaki sauce over until covered.
Marinate in refrigerator for 20 to 30 minutes.
Meanwhile, slice baby bok choy in half lengthwise and rinse VERY well. Gently pull apart at base and make sure all dirt washes away. Lay on dry dish towels face-down to dry. (See note below)
Take remaining teriyaki sauce, whisk in the cornstarch slurry, and pour into a sauce pot. Don't start cooking it until the salmon goes in the oven.
After salmon marinates, line a half-size sheet pan with parchment paper and spray well with cooking oil spray.
Spray the fronts and backs of the baby bok choy.
Arrange salmon filets in the sheet pan with space around the edges of the pan.
Arrange bok choy (face down) surrounding the salmon filets.
Pour about 1/4 cup of teriyaki sauce into a small bowl and gently brush the tops of the bok choy with the sauce.
Add to oven and bake for 18-20 minutes, until baby bok choy is shriveled on the ends.
Meanwhile, cook teriyaki sauce over medium heat until it reaches a small boil, then add slurry sauce and simmer on low until thickened.
Take the pan from the oven and remove all baby bok choy to a plate and set aside.
Return salmon under a high broiler for 1-2 minutes until it caramelizes on top (be careful not to burn).
Serve along with baby bok-choy and drizzle with extra sauce if you like. You can also serve with rice.
Recipe Note
NOTE: You want your baby bok choy to be as dry as possible (in its crevices as well) before cooking. If there is too much moisture, the baby bok choy and salmon will steam instead of caramelize and crispen.
NEAT TRICK: Blast your baby bok choy with a hair dryer set to cool. It will dry those crevices in no time!
