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Gluten Free Teriyaki Salmon with Bok Choy
Prep time
Cook time
Total time
Gluten Free Teriyaki Salmon with Bok Choy
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 1 slab sockeye salmon, cut into 4 to 6 servings
- few baby bok choy, washed and cut lengthwise
- 5 tablespoons San J Teriyaki Sauce - gluten free
- 1 tablespoon raw honey - naturally gluten free
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 3 tablespoons Eden Mirin - gluten free
- salt and pepper
- toasted sesame seeds
- green onions, sliced
Instructions
- Preheat oven to 350 degrees F.
- Arrange salmon and bok choy on a rimmed baking sheet. In a small bowl, combine the mirin, sesame oil, honey, teriyaki sauce, ginger and season with salt and pepper. Drizzle sauce mixture over the salmon and bok choy. Bake for 25 minutes until done. Serve with rice and garnish with green onions.
