From the Home Kitchen: Ginger-Garlic Glazed Salmon with Stir-Fried Bok Choy

Here we are again, friends. Another healthy meal. And, yes… another healthy fish meal. I have really gotten into my fish lately, and because it is really good for me, that’s just a bonus. I’m back to the salmon this week. I wanted something a little more savory with a sweet kick, and that’s what I came up with. I went to the big-box warehouse club with my mother, got some baby bok choy, and decided I wanted it as my base. But not just baby bok choy — I needed to spiffy it up a bit. A stir-fry! That’s the ticket.

What I ended up with was definitely in the sweet heat/savory realm. A mixture of gochujang, coconut aminos, and Worcestershire sauce (I don’t use soy sauce), ginger, and honey gave me all I needed to fulfill my goal. How about I stop talking and introduce you to:

Ginger-Garlic Glazed Salmon with Stir-Fried Bok Choy

INGREDIENTS

For the Gochujang-Ginger Glaze:

• 2 tablespoons gochujang
• 2 tablespoons coconut aminos
• 1 tablespoon honey or brown sugar (but I used honey)
• 1 tablespoon rice vinegar (or white vinegar)
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, minced (I used “jar”lic for this)
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ketchup (optional, for extra sweetness)

For the Salmon:

• 2 salmon fillets (6-8 oz each)
• 1 tablespoon oil (for cooking)
• Salt, pepper, and a little paprika to taste

For the Bok Choy:

• 4-6 heads baby bok choy (or 2 large heads, quartered)
• 2 tablespoons oil
• 1 medium onion, sliced
• 3 cloves garlic, sliced
• 1 tablespoon fresh ginger, julienned or minced
• 2 tablespoons coconut aminos (or soy sauce)
• Pinch of salt

DIRECTIONS

1. Make the glaze: In a small bowl, whisk together gochujang, coconut aminos, honey, vinegar, Worcestershire, minced garlic, minced ginger, and ketchup until smooth. Set aside.
2. Prep the salmon: Pat salmon fillets dry with paper towels. Season lightly with salt, pepper, and paprika.
3. Cook the salmon: Heat 1 tablespoon of oil in a large skillet over medium-high heat (all appliances are different, adjust the heat to accomodate and not destroy your lovely fish). Place salmon skin-side up (or presentation side down) and cook for 4 minutes without moving (again, watch the fish). Flip and cook for 2 minutes. Brush generously with half the glaze and cook for another 1-2 minutes until the glaze caramelizes and salmon is cooked through. Remove from heat and set aside.
4. Stir-fry the bok choy: In a wok (I used mine) or large skillet, heat 2 tablespoons oil over high heat. Add sliced onion and cook for 2 minutes until softened. Add sliced garlic and ginger, stir for 30 seconds until fragrant. Add bok choy stems first if using large bok choy, cook for 1 minute, then add leaves. If using baby bok choy, add whole or halved. Stir-fry for 2-3 minutes. Add coconut aminos and toss until bok choy is tender-crisp and bright green.
5. Plate and serve: Arrange bok choy on plates, top with glazed salmon, and drizzle with remaining glaze. Serve immediately. I also sprinkled some sesame seeds over the top. I wish I had had some scallions to snip over the dish, too. That would have been great. Also, I considered some slivered almonds, but decided not to in the end. Or, maybe I didn’t have any. Or, to be even more truthful, I just forgot.

I have had so much fun testing out new recipes, lately. I hope you’ve enjoyed me bringing this back and I also hope you’ll join me in making it.

If you try it, please send me a picture and let me know.

You can email me or tag me on Instagram!

Slàinte and bon appétit!