Teriyaki Salmon with Sautéed Bok Choy and Brown Rice

Name: Teriyaki Salmon with Sautéed Bok Choy and Brown Rice
Cook time: 18 min
Yield: 4 servings
Ingredients: 3 cups brown rice cooked and warm; 120 ml water for the glaze; 60 ml low-sodium soy sauce for the glaze; 30 ml honey for the glaze; 15 ml rice vinegar for the glaze; 10 g fresh ginger finely grated; 3 cloves garlic minced; 8 g cornstarch mixed with sauce; 680 g salmon fillets skin on or off, patted dry; 2 g salt divided; 1 g black pepper divided; 10 ml neutral cooking oil divided for baking tray and skillet; 600 g bok choy halved lengthwise if small, or quartered if large; 2 g salt divided; 1 g black pepper divided; 60 ml water for the glaze; 5 ml neutral cooking oil divided for baking tray and skillet; 2 stalks scallions thinly sliced; 8 g toasted sesame seeds for garnish

An under-30-minute main course built around salmon baked with a quick teriyaki glaze. Pre-cooked brown rice is warmed while the salmon bakes and bok choy is sautéed until just tender. Scallions and sesame finish the plates with a clean, savory note.

By Julienne

Teriyaki Salmon with Sautéed Bok Choy and Brown Rice

Cook time: 18 minutes

Servings: 4

Ingredients

3 cups brown rice cooked and warm
120 ml water for the glaze
60 ml low-sodium soy sauce for the glaze
30 ml honey for the glaze
15 ml rice vinegar for the glaze
10 g fresh ginger finely grated
3 cloves garlic minced
8 g cornstarch mixed with sauce
680 g salmon fillets skin on or off, patted dry
2 g salt divided
1 g black pepper divided
10 ml neutral cooking oil divided for baking tray and skillet
600 g bok choy halved lengthwise if small, or quartered if large
2 g salt divided
1 g black pepper divided
60 ml water for the glaze
5 ml neutral cooking oil divided for baking tray and skillet
2 stalks scallions thinly sliced
8 g toasted sesame seeds for garnish

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Put the cooked brown rice in a microwave-safe bowl or small saucepan with a lid so it can be reheated later. The oven is fully preheated and the rice is set aside for reheating.
In a small bowl, whisk together 120 ml of the water, the soy sauce, honey, rice vinegar, ginger, garlic, and cornstarch until smooth. The glaze is glossy and free of dry cornstarch lumps.
Place the salmon on the lined baking sheet. Brush or spoon about one third of the glaze over the top and season with 2 g of the salt and 1 g of the black pepper. Bake for 8 minutes. The salmon has started to turn opaque around the edges.
While the salmon bakes, heat 10 ml of the oil in a large skillet over medium-high heat. Add the bok choy cut side down in a single layer, season with the remaining 2 g of salt and 1 g of black pepper, and sauté for 2 minutes. Add the remaining 60 ml of water, cover, and cook for 2 to 3 minutes until the stems are crisp-tender and the leaves are wilted. The bok choy stems are tender but still have a little bite.
Uncover the skillet and let any remaining liquid evaporate, then transfer the bok choy to a platter. Brush the salmon with another third of the glaze and return it to the oven for 5 to 7 minutes, until the thickest part reaches 63°C and flakes easily. The salmon flakes at the center and the glaze looks set and lightly lacquered.
Rewarm the rice, then stir in the remaining glaze just until hot. Add the remaining 5 ml of oil only if the rice seems dry. Divide the rice among plates, top with salmon and bok choy, and spoon any pan glaze over the fish. Finish with scallions and sesame seeds if using. The plates are assembled and the salmon is still moist with a light glaze.