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.
Peel, trim, and cut carrot into ¼" slices on an angle.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ½" slices and coarsely chop leaves.
Stem, seed, and slice red Fresno chile into thin rounds. Retain seeds if you prefer more spice. Be sure to wash hands and cutting board after prepping.
Trim green onions, cut white portions into 1" pieces, and slice green portions thinly on an angle.
Make Glaze and Prepare Salmon
Combine teriyaki glaze, half the ginger, and half the garlic (reserve remaining of both for vegetables) in a mixing bowl.
Pour half the glaze into another mixing bowl and set both aside. Splitting teriyaki-ginger glaze between two bowls allows you to brush half onto salmon while keeping second half uncontaminated for garnishing dish.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Sear and Bake the Salmon
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear 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.
Not a fan of fish skin? Don't worry. The skin will easily peel off and you can serve it without the skin.
While salmon bakes, cook vegetables.
Begin the Vegetables
Return pan used to sear salmon to medium-high heat.
Add 2 tsp. olive oil and carrot to hot pan and stir occasionally until lightly browned and edges begin to get tender, 4-5 minutes.
Finish the Vegetables
Add bok choy, leaves and stems and white portions of green onions to pan and stir occasionally, 2 minutes.
Add remaining ginger, remaining garlic, and red Fresno chile (to taste), and stir often until vegetables are tender but still slightly crisp, 3-4 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove from burner.
Plate dish as pictured on front of card, garnishing with glaze from second bowl and green portion of green onions. Bon appétit!