Teriyaki Salmon & Bok Choy


4 (6 oz) salmon fillets
2 green onions, chopped
Sesame seeds, for serving   Teriaki Salmon
Teriyaki Sauce
1/2 cup low sodium soy sauce
1/2 cup water, divided
3 Tbsp packed light-brown sugar
3 Tbsp honey (for diabetics you can use Sugar Free Honey)
3 medium cloves garlic minced
1 Tbsp finely chopped fresh ginger
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp cornstarch


In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes (if you want it thicker you can let it simmer, just reduce the temp and stir frequently until it’s reached desired thickness, keep in mind it will seem thicker once it cools though too). Remove from heat and allow to cool slightly. Meanwhile preheat oven to 400 degrees and spray a nonstick baking dish with cooking spray.

Set aside about 1/4 cup of the teriyaki sauce. Place salmon in baking dish (brush Sesame Oil at bottom of baking dish ) then brush tops with plenty of the teriyaki sauce (about 1 1/2 Tbsp), then rotate to opposite side and repeat. Bake in preheated oven 13 – 17 minutes until salmon has cooked through (cooking time will vary depending on thickness of salmon). Serve warm topped with reserved teriyaki sauce if desired, chopped green onions and sesame seeds.
Optional – move Salmon up to broil and broil for 5 mins or until the tops are browned slightly.

Stir-Fried Bok Choy with Ginger and Garlic.


1 tablespoon olive oil – I used Sesame Oil instead of Olive Oil.
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper


Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

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