Recipe: Jalapeño Salmon Teriyaki

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Teriyaki Ginger Salmon

Teriyaki Ginger Salmon

This a delicious recipe that adds the slight kick of a jalapeño and the sweetness of teriyaki.  I am certain you will like it.    

Jalapeño Salmon Teriyaki
Serves 2
This is a delicious recipe that 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.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 2 heads of baby boy choy
  2. 10 ounces of carrots
  3. 1 jalapeño pepper
  4. 2-3 garlic cloves
  5. 2 green onions
  6. 2 salmon fillets (6 ounces per)
  7. 2 ounces of Teriyaki Glaze
  8. 1 tbsp chopped ginger
  9. olive oil
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Instructions
  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. Peal 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 potion 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 mined garlic glove, 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 baking sheet with the golden brown size up and brush on 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. Add the bok choy and white onion pieces. Cook for 2 minutes. Add the remaining mined 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 about 1/4 tsp salt.
  11. 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.
Notes
  1. This is a great dish. It is easy to make and very delicious. You can replace with jalapeño with just about any chile you want to use. Each serving has 5.1 grams of fiber.
Calories
301 cal
Fat
12 g
Protein
26 g
Carbs
22 g
Print
Adapted from A Home Chef Recipe
Adapted from A Home Chef Recipe
Walking Off Pounds http://walkingoffpounds.com/

Nutrition for 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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