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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel, trim, and cut carrot on an angle into ¼" slices.
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 for more spice. Wash hands and cutting board after prepping.
Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
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 the glaze into two bowls allows half to be brushed on raw salmon and the remaining to be reserved uncontaminated.
Pat salmon fillets dry, and season flesh side with 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 salmon to prepared baking sheet, seared side up. Brush or spoon glaze from one bowl onto salmon. Reserve second bowl. Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Reserve pan; no need to wipe clean.
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 Vegetables and Finish Dish
Add bok choy, leaves and stems and white portions of green onions to pan and stir occasionally, 2 minutes.
Add remaining ginger, remaining garlic, red Fresno rounds (to taste), ¼ tsp. salt, and a pinch of pepper. Stir often until vegetables are tender but still slightly crisp, 3-4 minutes.
Plate dish as pictured on front of card, garnishing salmon with glaze from second bowl and green portions of green onions. Bon appétit!
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