Slow Roasted Teriyaki Salmon with Asian Vegetables
Four 6 oz salmon fillets
1/4 cup soy sauce
4 tbsp sesame oil (divided)
2 tbsp orange blossom honey
1 tbsp rice wine vinegar
4 tsp ginger, grated (divided)
4 tsp garlic, minced (divided)
1 tsp cornstarch
3 carrots, julienned
3 heads baby bok choy, thinly sliced
1 cup frozen edamame, thawed
Black pepper to taste
Preheat oven to 300-deg. Line a large baking sheet with tinfoil.
In a small saucepan over medium heat, whisk together the soy sauce, 2 tbsp sesame oil, honey, vinegar, 2 tsp ginger, and 2 tsp garlic in a small saucepan. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and thickens slightly.
Arrange the salmon fillets on the foil-covered baking sheet in an even layer so they don’t overlap. Drizzle 1 tbsp of sesame oil over the salmon and season with pepper. Brush the sauce over the fillets, then roast in the oven for 30 minutes, basting with the sauce every 5 minutes, until the fish is cooked through and flakes easily.
Heat the remaining sesame oil in a large saute pan over medium heat. Add the remaining ginger and garlic and cook for 30 seconds, then add the carrots and cook for 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 3 minutes, until the leaves wilts. Then add the edamame and cook for another 2 minutes.
To serve, divide the veggies between the serving plates and drizzle with the remaining teriyaki sauce. Top with the salmon fillets and serve.
Approximate Nutritional Values: http://www.food.com/recipe/grilled-asian-glazed-salmon-and-veggies-487696
