Prep Time: 5 minutes
Cook Time: 17 minutes
2 servings: Want more or less? Go to Fresh Off The Grid to adjust the servings to get accurate ingredient amounts!
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 2 tablespoons oil, divided
- 4 oz mushrooms
- 4 oz baby bok choy, stems removed and sliced, leaves roughly chopped
- 1/4 teaspoon salt
- 2 6oz salmon fillets
Add soy sauce, honey, toasted sesame oil, minced garlic, and minced ginger to a small bowl and stir to combine. Set aside.
Heat 1 tablespoon oil in a skillet over medium. Add the mushrooms and the bok choy stems and saute 5 minutes until the mushrooms begin to brown. Add the bok choy leaves and cook until barely wilted, about 30 seconds. Move the vegetables to the sides of the skillet.
Add remaining 1 tablespoon oil to the skillet and place the salmon fillets skin-side down. Brush the top with some of the soy-honey glaze. Cook 3-4 minutes, then flip and cook 2-3 minutes more.
Remove the salmon and veggies from the skillet. Pour in the soy-honey mixture and increase the heat to medium-high. Simmer the sauce until thickened.
Divide the salmon and veggies between two plates, then drizzle the sauce over the salmon. Enjoy!
Nutrition (Per Serving)
Calories: 695kcal | Carbohydrates: 42g | Protein: 40g | Fat: 43g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
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