TERIYAKI SALMON AND BOK CHOY STIR-FRY
Teriyaki Salmon and Bok Choy Stir-Fry is a beautifully balanced dish featuring flaky, tender salmon combined with crisp, fresh bok choy in a sweet and savoury teriyaki glaze. The rich umami flavour of the teriyaki sauce pairs perfectly with the natural oils of the salmon, while the bok choy adds a refreshing contrast with its crunchy stems and delicate leaves. This recipe is high in protein, which contains omega-3 fatty acids and essential vitamins. This dish is a nutritious option for a quick, flavourful meal. Stir-frying in olive oil allows the salmon to retain its moisture while creating a lightly caramelised exterior, enhancing its texture and taste. Whether served over steamed rice, noodles or on its own, this dish is an excellent choice for a fast and delicious weeknight meal. It delivers bold Asian-inspired flavours with minimal effort, making it a perfect go-to for healthy and satisfying dining.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Asian
PREPARATION/TECHNIQUES
Stir-Fry
OCCASION/HOLIDAY
Weeknight Dinner, Quick Meal, Family Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, High Protein, Quick & Easy, Gluten-Free
DISH TYPE
Stir-Fry
INGREDIENTS
- 100g salmon fillet, cubed
- 30g bok choy, chopped
- 1 tsp teriyaki sauce
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 200
- Protein: 22g
- Carbohydrates: 4g
- Fat: 10g
- Saturated Fat: 2g
- Fibre: 2g
- Sodium: 320mg
- Sugar: 3g
PREPARATION
- Prepare The Salmon: Cut the salmon into bite-sized cubes and pat it dry with a paper towel to help it sear better.
- Heat The Pan: Add olive oil to a non-stick pan over a medium-high flame and allow it to heat for about 30 seconds.
- Cook The Salmon: Add the cubed salmon and stir-fry for 3-4 minutes until golden brown on the outside while still tender inside. Remove from the pan and set aside.
- Sauté The Bok Choy: In the same pan, add the chopped bok choy and stir-fry for 2 minutes until the stems are slightly tender but still crisp.
- Incorporate The Teriyaki Sauce: Return the salmon to the pan, drizzle with teriyaki sauce and toss everything gently to coat evenly.
- Serve Immediately: Remove from heat and enjoy hot, either on its own or paired with rice, quinoa or noodles.
PREP TIME
5 minutes
COOKING TIME
7 minutes
TIPS
- Use Fresh Salmon: Fresh or high-quality frozen salmon provides the best texture and flavour.
- Don’t Overcook The Salmon: Cook it just until opaque to maintain its tenderness.
- Enhance The Teriyaki Glaze: Add a splash of rice vinegar or a sprinkle of sesame seeds for extra depth.
- Prevent Sticking: Ensure the pan is hot before adding the salmon to create a beautiful sear.
- For Extra Flavour: Stir in minced garlic or grated ginger while cooking the bok choy.
VARIATIONS
- Different Vegetables: Swap bok choy for broccoli, asparagus or snap peas.
- Extra Protein Boost: Add a handful of chickpeas or tofu for an additional protein source.
- Spicy Kick: Stir in red pepper flakes or drizzle with sriracha for a hint of heat.
- Garlic Sesame Version: Add a teaspoon of sesame oil at the end for a more robust sesame flavour.
- Low-Sodium Option: Use a reduced-sodium teriyaki sauce to keep the salt content in check.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat for the best texture.
- Freezing: Cooked salmon can be frozen separately for up to 1 month. Thaw before reheating for the best consistency.
- Meal Prep: Pre-measure the ingredients and store them separately for a quicker cooking process.