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A quick and easy homemade teriyaki sauce adds big flavor to this healthy sheet pan dinner recipe of salmon, bok choy and bell peppers from chef Ronnie Woo.
For more sheet pan recipes from this episode, check out Rach's Korean-Style Chicken + Vegetables, Gail Simmons' Moroccan-Style Chicken with Apricots, Olives & Lemons and Ryan Scott's Sticky Toffee Pudding Bars.
Ingredients
- ¼ cup soy sauce
- ¼ cup orange juice
- 2 tablespoons brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- 12 ounces salmon fillet, skin on, pin bones removed
- 2 heads baby bok choy, halved lengthwise
- 1 red bell pepper, deseeded and sliced
- 2 scallions, dark green parts only, chopped
- Extra-virgin olive oil
- Kosher salt and ground black pepper
- 1½ cups cooked rice, for serving
Yield
Serves: 2
Preparation
Preheat the oven to 450˚F. In a small saucepan, combine the soy sauce, orange juice, brown sugar, sesame oil, ginger and garlic; cook until brown sugar dissolves, 1 to 2 minutes. In a small bowl, whisk the cold water and cornstarch until smooth to make a slurry. Whisk the slurry into the warm soy sauce mixture until smooth.
Prepare the Sheet Pan: Line a rimmed baking sheet with parchment paper and arrange the salmon, bok choy, red bell pepper, and scallions in an even layer on top. Brush the salmon with some of the prepared teriyaki sauce, reserving the rest for serving. Drizzle olive oil over the vegetables and season with salt and black pepper. Roast until the salmon is cooked through, 12 to 15 minutes, depending on the thickness of the fish. Serve, top with chopped scallions and serve with cooked rice and remaining teriyaki sauce.