A Tuesday night meal of Teriyaki Ginger Salmon with Baby Bok Choy and carrots? Who knew having a restaurant-like meal at home could be so easy? I discovered the best, quick answer to serving a delicious weeknight meal. Home Chef meal kits are sold in our local King Soopers grocery store. The boxed meals include all the ingredients needed and a color photo recipe card that I have saved so that I can re-create the delicious meal again and again as I have above.

Ingredients

• 12 oz Salmon filets
• 2 oz Teriyaki Glaze (I used Panda Express’ Teriyaki sauce)
• 1 Red Fresno Chile (I forgot this item in the above remake, but really adds a wonderful zip)
• 2 heads of Baby Bok Choy
• 8 oz. carrots (I used 2 carrots)
• 2 Green Onions
• 2 Garlic Cloves
• 1 Tbs. Minced Garlic
• Olive Oil
• Salt and pepper
• Cooking spray

Instructions

• Preheat oven to 400 degrees
• Throughly rinse and pat dry all produce
• Prepare a baking sheet with foil and cooking spray

Prepare Ingredients

1. Peel, trim and cut carrot on an angle into 1/4″ slices.
2. Remove any discolored outer leaves from the bok choy and trim ends. Cut stems into 1/2″ slices and coarsley chop leaves.
3. Trim and slice WHITE portions of green onions into 1″ pieces. Thinly slice GREEN portions on an angle. Keep white and green portions separate.
4. Stem, seed, and slice red Fresno Chile into thin rounds.
5. Mince Garlic.

Make Glaze and Prepare Salmon

1. Combine teriyaki glaze, HALF the ginger, and HALF the garlic in a mixing bowl. (Using other half of ginger and garlic for veggies)
2. Pour HALF the glaze mixture into another mixing bowl or ramiken. Set aside both. *One bowl will be to apply to raw salmon, the second to the cooked salmon- this allows for no cross contamination.
3. Pat Salmon filets dry. Season flesh side with pinch of pepper

Sear and Roast Salmon

1. Place a medium skillet* over medium-high heat. (*recipe call for non-stick pan, but I use a stainless steel pan)
2. Add 2 tsp olive oil and salmon, SKIN SIDE UP, to hot pan.
3. Sear on one side until golden brown, 2-4 minutes.
4. Transfer Salmon to prepared baking sheet, SKIN SIDE DOWN.
5. Brush or spoon glaze mixture from one bowl onto salmon. Reserve second bowl.
6. Reserve pan – no need to wash or wipe clean.
7. Roast in hot oven until salmon is firm and reaches a minimum temp of 145 degrees, approx. 7-10 minutes.

Start Vegetables

1. Return pan used for salmon to medium-high heat.
2. Add 2 tsp. olive oil and carrots to hot pan.
3. Stir occassionally until lightly browned and starting to soften, approx. 4-5 minutes.

Finish Vegetables and Finish Dish

1. Add Baby Bok Choy and WHITE portions of green onion to hot pan and stir occassionally, 2 minutes.
2. Add remaining ginger, garlic, 1/4 tsp salt, and a pinch of pepper.
3. Stir often until veggies are tender but still slightly crisp, 3-4 minutes.
4. Remove from heat.
5. Plate dish by topping salmon with second reserved bowl of glaze mixture.
6. Garnish veggies with red Fresno chiles and entire dish of GREEN portion of green onions.

Enjoy and follow up with Ashlee’s Lemon Brownies for a meal that tastes like you went out for dinner!