A delicious and spicy dish with the zing of ginger and sweetness of teriyaki.
This a delicious recipe that adds the slight kick of jalapeño peppers, the zing of ginger, and the sweetness of teriyaki. I am certain you will like it.
AuthorChuckHThis recipe is delicious and was inspired by a recipe I received from Home Chef. The difference in my version is that I used jalapeño instead of a Fresno Chile. It makes 2 servings but if you want more just double it.
Ingredients:
Directions:
Wash your produce.
Preheat oven to 425.
Remove the dry or discolored outer leaves of the bok choy and discard them. Cut the bok choy into 1/2" by 1/2" pieces. Coarsely chop leaves.
Peel and trim tips from the carrots. Slice diagonally into 1/4" slices.
Cut jalapeño into 1/4" slices. Add seeds to your taste (more seeds = spicy).
Trim and discard the root section of the green onions. Cut the white portion into 1" pieces. Cut the green portions into thin strips.
Rinse and dry the salmon. Add salt and pepper to taste. I used about 1/4 tsp of salt.
In a small bowl, add the teriyaki glaze, 1 minced garlic clove, and 1/2 tbsp of chopped ginger. Mix thoroughly and set aside.
In a medium pan, add 1/2 tsp of olive oil and sear the salmon for 2-4 minutes on medium-high heat until brown on one side. Transfer salmon onto a baking sheet with the golden brown size up and brush on the teriyaki glaze mixture. Cook in oven 5-8 minutes or until 145 degrees.
Add the carrots to the pan you used to cook the salmon. Add 1/2 tsp olive oil. Cook 2-3 minutes until starting to tender slightly.
Add the bok choy and white onion pieces. Cook for 2 minutes. Add the remaining minced garlic clove and 1/2 tsp of ginger. Add the jalapeño. Cook an additional 3-4 minutes. Add salt and pepper to taste. I used about 1/4 tsp salt.
Add the vegetable mixture to two plates divided evenly. Add the salmon on top. Drizzle the remaining teriyaki sauce. Add 2-3 green onion strips to garnish.
Serving Size 1 piece
Servings 2
- Amount Per Serving
- Calories 301.5Calories from Fat 108
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 1.7g9%
- Trans Fat 0g
- Cholesterol 22.4mg8%
- Sodium 462mg20%
- Potassium 863mg25%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 5.1g21%
- Sugars 8.2g
- Protein 25.5g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- This recipe has about 300 calories per serving.
- You can substitute and chile pepper of your choosing.
- This is a great dish. It is easy to make and very delicious. Each serving has 5.1 grams of fiber.
Ingredients
Directions
Wash your produce.
Preheat oven to 425.
Remove the dry or discolored outer leaves of the bok choy and discard them. Cut the bok choy into 1/2" by 1/2" pieces. Coarsely chop leaves.
Peel and trim tips from the carrots. Slice diagonally into 1/4" slices.
Cut jalapeño into 1/4" slices. Add seeds to your taste (more seeds = spicy).
Trim and discard the root section of the green onions. Cut the white portion into 1" pieces. Cut the green portions into thin strips.
Rinse and dry the salmon. Add salt and pepper to taste. I used about 1/4 tsp of salt.
In a small bowl, add the teriyaki glaze, 1 minced garlic clove, and 1/2 tbsp of chopped ginger. Mix thoroughly and set aside.
In a medium pan, add 1/2 tsp of olive oil and sear the salmon for 2-4 minutes on medium-high heat until brown on one side. Transfer salmon onto a baking sheet with the golden brown size up and brush on the teriyaki glaze mixture. Cook in oven 5-8 minutes or until 145 degrees.
Add the carrots to the pan you used to cook the salmon. Add 1/2 tsp olive oil. Cook 2-3 minutes until starting to tender slightly.
Add the bok choy and white onion pieces. Cook for 2 minutes. Add the remaining minced garlic clove and 1/2 tsp of ginger. Add the jalapeño. Cook an additional 3-4 minutes. Add salt and pepper to taste. I used about 1/4 tsp salt.
Add the vegetable mixture to two plates divided evenly. Add the salmon on top. Drizzle the remaining teriyaki sauce. Add 2-3 green onion strips to garnish.
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