Teriyaki Salmon with Bok Choy

6
Easy
Dinner

Characteristics

High Omega 3 Without Eggs

Nutritional Facts Per Serving

360
Calories
36 g
Protein
30 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 360
  • Lipides 11 g
    • Saturated fat  1.5 g
  • Cholesterol 95 mg
  • Sodium  900 mg
  • Carbs 30 g
    • fiber  1 g
    • Sugar  23 g
  • Protein 36 g

Ingredients

  • 1 package salmon fillets, raw value pack
  • 1 12-oz. bottle Sesame and Ginger Teriyaki Marinade
  • 4 baby bok choy, cleaned and bottom root removed
  • 1/4 cup fresh ginger, slivered or course chop
  • 1 tablespoon fresh garlic, chopped
  • 4 green onions, sliced into strips
  • 1 carrot, cleaned and peeled, sliced into thin strips
  • Salt and pepper to taste

Method

  1. Season both sides of salmon fillets with salt and pepper. 
  2. Prepare vegetables and set aside. 
  3. Tear four pieces of foil into 10” squares.
  4. Place baby bok choy in the center of each foil square. 
  5. Evenly divide the ginger, garlic, green onions and carrots between each serving over the bok choy. 
  6. Place two salmon fillets over the vegetables per serving.
  7. Top each fillet with 1/2 cup of teriyaki sauce then fold foil over salmon, closing at top. 
  8. Place foil pouches of salmon on top of preheated grill and cook on medium high for 15-20 minutes.
  9. Remove from grill and carefully open pouches to avoid trapped steam.
  10. Invert pouches onto serving plate so vegetables are top of salmon.
  11. Serve with either jasmine or brown rice.

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