Name: Spicy Salmon Teriyaki with Bok Choy | Epicurious
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 servings
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

Image may contain Plant Food Dish Meal Vegetable Produce Seasoning and Salad

Photo by Chelsea Kyle, Food Styling by Simon Andrews

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

Recipe information

Total Time
20 minutes
Yield
4 servings

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

Preparation

Step 1
Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
Step 2
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.)
Step 3
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.
Step 4
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.

TagsSalmon Fish Seafood Bok Choy Leafy Greens Vegetable Main Dinner Gluten Free Dairy Free Quick Easy Weeknight Meals 30 Minutes or Less Saute Epicurious

Recipe notes

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