Sheet Pan Teriyaki Salmon

Serves 4.

24 oz. wild-caught salmon, whole or cut into 6-oz. fillets
4-6 Red Dog bok choi, sliced lengthwise
½ cup low-sodium soy sauce (or tamari)
3 cloves garlic, minced
1 Tbsp. fresh ginger, about 1 ½ inch nub, peeled and grated
1 Tbsp. rice vinegar
1 tsp. sesame oil
2 Tbsp. honey
¼ cup cold water
1 Tbsp. cornstarch
1-2 tsp. olive oil
Rice or quinoa for serving
Sesame seeds and scallions for garnish

Preheat the oven to 375 degrees.

In a small bowl whisk together soy sauce, rice vinegar, sesame oil, garlic and ginger. Pour or brush about ¼ of the sauce over the salmon. Let it sit in the fridge to marinate for 20 minutes or so if you have the time.

While the salmon is marinating, slice the bok choi lengthwise and toss with olive oil directly on the sheet pan.

Nestle the salmon in the middle of the bok choi, making sure that everything is in one even layer for even cooking. Bake the salmon and veggies in the oven for 18-22 minutes or until the bulbs of the bok choi are tender and the leaves are a bit crispy.

While the salmon and veggies are baking, heat the remaining sauce in a small saucepan until boiling. Turn the heat down and add in honey and whisk until totally combined.

In a separate small bowl, whisk together cornstarch and water until dissolved. Pour cornstarch slurry into simmering sauce and whisk. Gently simmer sauce until it thickens and coats the back of a spoon. Remove from heat and set aside.

Once the bok choi is tender-crisp, use tongs to remove it from the sheet pan and set aside on a plate. Turn the broiler on high and run the salmon under the broiler for 1-2 minutes until cooked through and slightly crisp on top. Watch it carefully!

Remove sheet pan from the oven. Place bok choi back on the pan with the salmon. Drizzle the entire thing with sauce and garnish with thinly sliced scallions and sesame seeds. Serve with rice or quinoa and extra sauce on the side.