Teriyaki Ginger-Glazed Salmon

with stir-fried bok choy and carrots

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Fish, Wheat, Soy

A note about serious food allergies

This meal has all the hallmarks of a weeknight favorite. First, and most importantly, is deliciousness. A subtle kick of ginger mixed with teriyaki glaze is the perfect complement to this tender salmon fillet. This leads us to our second favorite thing about this dish: it's super-healthy! Salmon is chock-full of Omega-3s and the veggie stir-fry adds a great combo of freshness and texture. Finally, after a little choppity-chop-chop, this meal comes together quickly. After a long day, we can all appreciate that.

In Your Box (serves 2)

  • 2 Heads of Baby Bok Choy
  • 12 oz. Carrot
  • 1 Red Fresno Chile
  • 2 Garlic Cloves
  • 2 Green Onions
  • 12 oz. Salmon Fillets
  • 2 fl. oz. Teriyaki Glaze
  • 1 Tbsp. Chopped Ginger
  • Nutrition (per serving)

  • Calories
    450
  • Carbohydrates
    33g
  • Fat
    18g
  • Protein
    42g
  • Sodium
    2126mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Small Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Teriyaki Ginger-Glazed Salmon with stir-fried bok choy and carrots
    1

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy. Trim ends from bok choy. Cut stems into ½” slices and coarsely chop leaves. Peel, trim, and cut carrot into ¼" diagonal slices. Stem, seed, and slice Fresno chile into thin rounds. Keep seeds if you prefer more spice.
    Mince garlic. Trim green onions, cut white portions into 1" pieces, and slice green portions into thin strips.

  • Teriyaki Ginger-Glazed Salmon with stir-fried bok choy and carrots
    2

    Make the Teriyaki-Ginger Glaze

    Combine teriyaki glaze, half the ginger, and half the garlic (reserve remaining of both for vegetables) in a small bowl. Pour half the glaze into a second small bowl and set both aside. Rinse salmon fillets, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Teriyaki Ginger-Glazed Salmon with stir-fried bok choy and carrots
    3

    Sear and Bake the Salmon

    Place a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and salmon to hot pan. Sear salmon on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Brush or spoon on glaze from one bowl onto salmon. Reserve second bowl of glaze. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 5-8 minutes. Reserve pan; no need to wipe clean.

  • Teriyaki Ginger-Glazed Salmon with stir-fried bok choy and carrots
    4

    Begin the Vegetables

    Return pan used to sear salmon to medium-high heat. Add ½ tsp. olive oil and carrots to hot pan and cook, stirring occasionally, until lightly browned and edges begin to get tender, 2-3 minutes.

  • Teriyaki Ginger-Glazed Salmon with stir-fried bok choy and carrots
    5

    Finish the Vegetables

    Add bok choy and white portions of green onions to pan and cook, stirring occasionally, 2 minutes. Add remaining garlic, remaining ginger, and Fresno chile (to taste) and cook, stirring often, until vegetables are tender but still slightly crispy, 3-4 minutes. Season with ¼ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card and drizzle remaining glaze from second bowl over salmon and vegetables. Garnish with green portion of green onions.