Teriyaki Salmon with Bok Choy and Baby Corn

Jan 25, 2009 by


This recipe using bok choy (a chinese cabbage) and salmon is tasty, easy and quick. A great way to introduce a new vegetable to kids. Baby corn is fun for kids. It's also a good Caveman recipe: leafy greens, a root vegetable (ginger), and fish.

1/2 C Sake (Japanese alcohol). Don't worry, the alcohol is cooked off.

3/8 C soy sauce

1/8 C sugar

3 quarter-size slices fresh ginger

1 lemon grass stalk, sliced, or peel from 1/4 lemon, cut into 1/2 inch wide strips

6 6-oz salmon fillets

2 T vegetable oil

4 quarter-siz slices fresh ginger, peeled and minced

2 lbs. bok choy, white and green parts separated, all sliced in 3/4 inch pieces

15-oz. can of baby corn, drained, whole or halved lengthwise


1/2 C thinly sliced fresh basil

Combine sake, soy sauce, sugar, ginger slices and lemongrass in a saucepan. Bring to a simmer, stirring to dissolve sugar. Simmer the glaze 10 minutes. Strain into a bowl.

Preheat broiler. Arrange salmon, skin side down on broiler pan. Reserve 3 T teriyaki glaze for vegetables. Brush salmon generously with some of the remaining glaze. Broil without turning, about 8 minutes, brushing with glaze every two minutes.

Meanwhile, heat 2 T vegetable oil in a heavy large skillet over high heat. Add minced ginger and stir-fry until aromatic, around 30 seconds. Add white part of bok choy and stir fry until beginning to soften, about three minutes. Add green part of bok choy and baby corn and sprinkle with salt. Stir fry until boy choy is wilted and corn is heated through, about two minutes. Add basil and reserved 3 T teriyaki glaze and stir to coat. Place salmon on plates. Spoon vegetables alongside and serve. Rice is a good accompaniment.

Adapted from Bon Appetit's Fast and Easy cookbook.

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