Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off
  • 2 tablespoons/30ml Tamari soy sauce
  • 1 tablespoon/15ml honey (or maple syrup for vegan option)
  • 1 teaspoon/5ml rice vinegar
  • 1 teaspoon/5ml grated ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon/2.5ml sesame oil
  • 1/4 teaspoon/1.25ml red pepper flakes (optional)
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish
  • 1 tablespoon/15ml sesame oil
  • 1 head bok choy, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon/2.5ml grated ginger
  • 1 tablespoon/15ml Tamari soy sauce
  • 1 teaspoon/5ml sesame seeds
  • Pinch of salt and pepper

Instructions:

  1. In a small bowl, whisk together tamari soy sauce, honey (or maple syrup), rice vinegar, ginger, garlic, sesame oil, and red pepper flakes (if using).
  2. Heat sesame oil in a large skillet over medium-high heat. Add bok choy, garlic, and ginger. Sauté until the bok choy is tender-crisp, about 3-5 minutes.
  3. Add tamari soy sauce and sesame seeds to the bok choy. Toss to combine. Season with salt and pepper to taste. Remove from skillet and set aside.
  4. In the same skillet, add the salmon fillets, skin-side down if using skin-on, to medium-high heat.
  5. Spoon about half of the prepared tamari glaze over the salmon. Cook for 4-5 minutes, or until the bottom is cooked through and nicely browned.
  6. Carefully flip the salmon fillets. Spoon the remaining tamari glaze over the top. Cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature reaches 145°F/63°C).
  7. Serve the tamari-glazed salmon over the sesame bok choy. Garnish with sesame seeds and chopped green onions.