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Salmon Teriyaki with Bok Choy and Brown Rice

Salmon Teriyaki with Bok Choy and Brown Rice

Ingredients:

For the Salmon Teriyaki:

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  • 4 salmon fillets (skin-on), about 6 oz each

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup mirin (sweet rice wine)

  • 1/4 cup sake

  • 3 tbsp honey

  • 1 tbsp grated fresh ginger

  • 2 garlic cloves, minced

  • 2 tbsp vegetable oil

  • 2 green onions, thinly sliced (for garnish)

 

For the Bok Choy:

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  • 4 baby bok choy, halved lengthwise

  • 1 tbsp vegetable oil

  • 1 garlic clove, minced

  • 1 tbsp low-sodium soy sauce

  • 1 tbsp water

  • For the Brown Rice:

  • 1 cup brown rice

  • 2 cups water

  • 1/2 tsp salt

 

Instructions:

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.

  • In a medium saucepan, whisk together the soy sauce, mirin, sake, honey, ginger, and garlic. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened slightly.

  • Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the salmon fillets to the skillet, skin-side down, and cook for 3-4 minutes, or until the skin is crispy and browned.

  • Pour the teriyaki sauce over the salmon fillets, making sure to coat them evenly. Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is cooked through.

  • While the salmon is cooking, prepare the bok choy. Heat the vegetable oil in a large skillet over medium-high heat. Add the bok choy, cut side down, and cook for 2-3 minutes, or until browned.

  • Add the garlic, soy sauce, and water to the skillet and stir to combine. Cover the skillet and cook for another 2-3 minutes, or until the bok choy is tender.

  • Meanwhile, prepare the brown rice. Rinse the rice under cold water, then place it in a medium saucepan with the water and salt. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for 35-40 minutes, or until the rice is tender and the water has been absorbed.

  • Serve the salmon teriyaki hot, garnished with thinly sliced green onions. Serve the bok choy and brown rice on the side.
     

This Salmon Teriyaki with Bok Choy and Brown Rice is a healthy and flavorful Japanese-inspired dish that's perfect for trying something new and exotic. Enjoy!

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Here's an estimate of the calorie count for the Salmon Teriyaki with Bok Choy and Brown Rice recipe:

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For the Salmon Teriyaki:

  • 4 salmon fillets (skin-on), about 6 oz each: approximately 840 calories

  • 1/2 cup low-sodium soy sauce: approximately 20 calories

  • 1/4 cup mirin (sweet rice wine): approximately 80 calories

  • 1/4 cup sake: approximately 80 calories

  • 3 tbsp honey: approximately 192 calories

  • 1 tbsp grated fresh ginger: approximately 6 calories

  • 2 garlic cloves, minced: approximately 8 calories

  • 2 tbsp vegetable oil: approximately 240 calories

  • 2 green onions, thinly sliced (for garnish): approximately 10 calories

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Total calorie count for the Salmon Teriyaki: approximately 1476 calories

For the Bok Choy:

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  • 4 baby bok choy, halved lengthwise: approximately 40 calories

  • 1 tbsp vegetable oil: approximately 120 calories

  • 1 garlic clove, minced: approximately 4 calories

  • 1 tbsp low-sodium soy sauce: approximately 5 calories

  • 1 tbsp water: 0 calories

 

Total calorie count for the Bok Choy: approximately 169 calories

For the Brown Rice:

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  • 1 cup brown rice: approximately 216 calories

  • 2 cups water: 0 calories

  • 1/2 tsp salt: 0 calories

 

Total calorie count for the Brown Rice: approximately 216 calories

Overall, the total calorie count for the Salmon Teriyaki with Bok Choy and Brown Rice recipe is approximately 1861 calories. Please note that this is just an estimate and can vary based on the specific ingredients and brands used.

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