Teriyaki Salmon with Baby Bok Choy & Shiitakes

PREPPING TIME: 5 MIN

COOKING TIME: 15 MIN

Ingredients:

8–16 ounces salmon (2 pieces, skinless)

4 baby Bok choy cut into quarters or eight –

1/2 inch -3/4 inch thick at the widest point.

4 ounces shiitake mushrooms · pinch salt and pepper

Orange zest (optional) · Optional Garnishes: toasted sesame seeds, chopped scallions, sriracha or chili flakes

Teriyaki Marinade:

4 tablespoons low-sodium soy sauce

(don’t use Tamari-too salty)

2 tablespoons rice wine vinegar · 2 tablespoons honey, maple syrup, agave, or brown sugar

1 tablespoon toasted sesame oil · 1 tablespoon olive oil

1 teaspoon grated fresh ginger

1 finely minced garlic clove

Directions:

Step 1. Pre Heat oven to 350F

Step 2. Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.

Step 3. Whisk marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well

Step 4. Sprinkle the salmon with a pinch of salt and pepper and optional orange zest, then place the sheet pan in the oven, checking the salmon after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be (thinner cuts will cook faster) and continue cooking the bok choy until it is just tender ( yet green and vibrant and crisp).

Step 5 Divide among 2 bowls.

Step 6. Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.