Spicy Salmon Teriyaki with Steamed Bok Choy
A flavorful Asian-inspired dish featuring crispy salmon strips glazed in a spicy-sweet teriyaki sauce, served with tender steamed bok choy. The dish combines the perfect balance of heat from chili paste, sweetness from honey, and umami from soy sauce.
Ingredients
- •5 Tbsp rice vinegar
- •3 Tbsp soy sauce
- •2 Tbsp chili paste
- •2 Tbsp honey
- •1 lb salmon fillet
- •1½ tsp kosher salt
- •3 Tbsp cornstarch
- •2 Tbsp vegetable oil
- •4 heads baby bok choy
- •steamed rice
- •3 whole scallions
- •1 tsp sesame seeds
Cooking Instructions
- 1.
Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
2 min
- 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.)
8 min
- 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.
7 min
- 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.
3 min
