This past weekend was one of the first “lazy” weekends I’ve had in a while. My dear friend Kristina came in from Dallas for a visit for some girl time. It’s the best thing to see friends that live far away and we spent the majority of the weekend talking: talking on the couch, talking in the car, talking at coffee shops, talking at the restaurants, talking while we shop. We’d fall asleep talking and wake up and do it again the next morning!
She left on Sunday and I had the house to myself for a bit to just relax with the dogs.
And by “relax with the dogs,” I mean that they relaxed on the couch while I stared up at them from the floor.
Completely normal, right?
For dinner we had this teriyaki salmon bowl. The fish was marinated in teriyaki and soy sauces, with honey, fresh garlic, fresh ginger, and rice vinegar, and then baked. The sweet and savory salmon with the slightly bitter bok choy served over a bed of freshly made brown rice made for a rich and flavorful combination. It was light and filling and comforting all at the same time, and the perfect way to end to a wonderful weekend!
- 1.5 lb wild salmon
- 3 tbsp low-sodium teriyaki sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tsp rice vinegar
- 3-4 grated garlic
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 2 bok choy, washed and roughly chopped
- salt and pepper, to taste
- brown rice, for serving
- Preheat oven to 400 degrees.
- In a small bowl, whisk together teriyaki sauce, soy sauce, honey, rice vinegar, ginger, and garlic. Place salmon in a shallow container and pour the sauce over it, and marinate for 15-20 minutes. Then place the salmon on a lightly greased baking tray and bake for 15-17 minutes, until salmon flakes easily with a fork. While it bakes, take the leftover marinade and pour into a small saucepan. Heat over medium-low heat and simmer for 5-7 minutes, until thickened. When salmon is fully cooked, remove from oven and brush the remaining teriyaki sauce over the fish.
- Meanwhile, in a wok or large pan, heat sesame oil. Add the bok choy and saute for 3-5 minutes, until wilted and tender. Season with salt and pepper to taste.
- Serve bok choy and salmon over brown rice.