Pairs Perfectly with Francis Ford Coppola Director’s Cut Chardonnay

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

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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.

We recommend pairing this meal with Francis Ford Coppola Director’s Cut Chardonnay. The contrasting qualities of the Chardonnay, creamy and crisp, complements the sweet and savory characteristics of the glazed salmon.

In Your Box (serves 2)

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    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. Mince garlic. Trim green onions, cut white portions into 1" pieces, and slice green portions thinly on an angle.

  • Step 2 - Make Glaze and Prepare Salmon

    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.

  • Step 3 - Sear and Bake the Salmon

    Sear and Bake the Salmon

    Place a medium non-stick pan over medium-high heat. Add ½ 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.

  • Step 4 - Begin the Vegetables

    Begin the Vegetables

    Return pan used to sear salmon to medium-high heat. Add ½ tsp. olive oil and carrot to hot pan and stir occasionally until lightly browned and edges begin to get tender, 4-5 minutes.

  • Step 5 - Finish the Vegetables

    Finish the Vegetables

    Add bok choy, leaves and stems and white portions of green onions to pan and stir occasionally, 2 minutes. Add remaining garlic, remaining ginger, 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!