½cup/125 ml Teriyaki sauceI used Kikkoman sauce with toasted sesame
3tbspsoy sauce
1tbspmirin
1tbspfresh gingergrated
2clovesof garlicminced
1.5lbs/750 g salmon fillet
4baby bok choyhalved or quartered
spring onions
sesame seedsoptional
Instructions
In a small bowl mix the Teriyaki sauce, soy sauce, mirin, ginger and garlic. Take 4 tbsp of the marinade from the mix and pour over the salmon, let it marinate for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy and the glaze
Preheat the oven to 350F/180C.
Take the salmon fillet out of the marinade and arrange on a baking sheet together with bok choy. Brush the teriyaki marinade over bok choy and bake in the oven for 20 minutes.
While the salmon and the bok choy are cooking, put the remaining marinade in a small saucepan and bring to a boil until it thickens. Set aside.
Take the salmon and bok choy out of the oven, remove the bok choy to a serving plate. Change the oven setting to a broil/grill and move the oven rack closer to the element, then broil the salmon for 1-2 minutes for a caramelised top, watch closely!
Take the salmon out of the oven and brush the glaze over the salmon and bok choy, sprinkle with sliced spring onions and sesame seeds. Serve immediately with rice, noodles or on it's own for a low carb dinner.