Teriyaki Salmon with Crimini Mushrooms & Bok Choy

I don’t know about you, but I love easy & healthy recipes that can be served in a flash. One thing that often contributes to my ability to get dinner ready quickly, is my use of prepared sauces… in this case Teriyaki. Not only does it save time, but adds a ton of flavour to a meal that would otherwise be… pretty bland.

This salmon dinner uses fresh crimini mushrooms, which pair well with the tangy teriyaki sauce, crunchy bok choy, and salmon. Packed with vitamins & minerals, this one cup serving of crimini mushrooms is a good source of riboflavin, niacin, copper, panthothenic acid and selenium. Not to mention they are low calorie and have no fat… which is perfect for those who are still sticking to their new years weight management resolutions.

Teriyaki Salmon with Crimini Mushrooms & Bok Choy

1 tbsp toasted sesame seeds
1 small salmon fillet
1/4 cup + 1 tbsp teriyaki sauce
1 bunch of baby bok choy
1 cup sliced mushrooms
1 cup rice, cooked as per package instructions

1. Toast sesame seeds. Heat non-stick pan on medium-high. Add sesame seeds to pan and toss 1-2 minutes until lightly toasted. Transfer to a bowl.
2. Preheat oven to 375C. Place salmon fillet in greased baking dish. Brush with 1 tbsp teriyaki sauce. Bake salmon 15-20 minutes.
3. Meanwhile, saute baby bok choy and mushrooms in a splash of olive oil and 1/4 cup teriyaki sauce. Prepare rice as per package instructions.
4. Serve salmon, mushrooms and baby bok choy over rice. Sprinkle with sesame seeds.

Makes 1 serving

Do you have a favourite prepared sauce?

{photos by Brittany Stager}

You may also like

One comment

Leave a comment