Recipe: Jalapeño Salmon Teriyaki

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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.    This recipe was reposted from April 2, 2017, at 10:00 am.

AuthorChuckH
DifficultyIntermediate

This 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.

Teriyaki Ginger Salmon

Yields2 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients:

 12 oz salmon fillets (2 fillets)
 2 heads of baby boy choy
 10 oz carrots
 1 jalapeño pepper
 3 garlic cloves
 2 green onions
 2 oz Teriyaki Glaze
 1 tbsp chopped ginger
 1 tbsp Olive Oil

Directions:

1

Wash your produce.

2

Preheat oven to 425.

3

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.

4

Peel and trim tips from the carrots. Slice diagonally into 1/4" slices.

5

Cut jalapeño into 1/4" slices. Add seeds to your taste (more seeds = spicy).

6

Trim and discard the root section of the green onions. Cut the white portion into 1" pieces. Cut the green portions into thin strips.

7

Rinse and dry the salmon. Add salt and pepper to taste. I used about 1/4 tsp of salt.

8

In a small bowl, add the teriyaki glaze, 1 minced garlic clove, and 1/2 tbsp of chopped ginger. Mix thoroughly and set aside.

9

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.

10

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.

11

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.

12

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.

Nutrition Facts

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.

Notes:
  1. This recipe has about 300 calories per serving. 
  2.  You can substitute and chile pepper of your choosing.  
  3. This is a great dish. It is easy to make and very delicious.  Each serving has 5.1 grams of fiber.

Ingredients

 12 oz salmon fillets (2 fillets)
 2 heads of baby boy choy
 10 oz carrots
 1 jalapeño pepper
 3 garlic cloves
 2 green onions
 2 oz Teriyaki Glaze
 1 tbsp chopped ginger
 1 tbsp Olive Oil

Directions

1

Wash your produce.

2

Preheat oven to 425.

3

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.

4

Peel and trim tips from the carrots. Slice diagonally into 1/4" slices.

5

Cut jalapeño into 1/4" slices. Add seeds to your taste (more seeds = spicy).

6

Trim and discard the root section of the green onions. Cut the white portion into 1" pieces. Cut the green portions into thin strips.

7

Rinse and dry the salmon. Add salt and pepper to taste. I used about 1/4 tsp of salt.

8

In a small bowl, add the teriyaki glaze, 1 minced garlic clove, and 1/2 tbsp of chopped ginger. Mix thoroughly and set aside.

9

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.

10

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.

11

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.

12

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.

Jalapeño Salmon Teriyaki
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About the Author

ChuckH
I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.

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