Soy-Ginger Glazed Salmon with Baby Bok Choy
A delicate and flavorful pescatarian meal featuring a sweet and savory glaze over flaky salmon.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and grated ginger to create the glaze.
- 2
Place the salmon fillets in a shallow dish and pour half of the glaze over them. Marinate at room temperature for 10 minutes.
- 3
Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Place the salmon fillets skin-side down on the foil.
- 4
Bake the salmon for 10-12 minutes. In the last 3 minutes of cooking, brush the remaining glaze over the top of the fillets.
- 5
While the salmon bakes, place the halved baby bok choy in a steamer basket over boiling water. Steam for 3-4 minutes until the stems are tender and leaves are wilted.
- 6
Arrange one salmon fillet and two halves of baby bok choy into each meal prep container. Garnish the salmon with a sprinkle of sesame seeds.
Plan it in Listahan
Add Soy-Ginger Glazed Salmon with Baby Bok Choy to your week, check it against your household's allergens, and build the shopping list automatically.