Teriyaki Salmon with Bok Choy
Prep Time
Serves
Cooking Mode
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
¼ cup fresh ginger, slivered or course chop
1 tbsp fresh garlic, chopped
4 green onions, sliced into strips
1 carrot, cleaned and peeled, sliced into thin strips
Salt and pepper to taste
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
¼ cup fresh ginger, slivered or course chop
1 tbsp fresh garlic, chopped
4 green onions, sliced into strips
1 carrot, cleaned and peeled, sliced into thin strips
Salt and pepper to taste
Directions
1Season both sides of salmon fillets with salt and pepper.
2Prepare vegetables and set aside.
3Tear four pieces of foil into 10” squares.
4Place baby bok choy in the center of each foil square.
5Evenly divide the ginger, garlic, green onions and carrots between each serving over the bok choy.
6Place two salmon fillets over the vegetables per serving.
7Top each fillet with 1/2 cup of teriyaki sauce then fold foil over salmon, closing at top.
8Place foil pouches of salmon on top of preheated grill and cook on medium high for 15-20 minutes.
9Remove from grill and carefully open pouches to avoid trapped steam.
10Invert pouches onto serving plate so vegetables are top of salmon.
11Serve with either jasmine or brown rice.
Disclaimer
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Personal Note
Personal Note