Sesame Ginger Glazed Salmon

Ingredients

Instructions

1. 1

   MAKE THE GLAZE: In a small bowl, whisk together tamari, honey, rice vinegar, sesame oil, minced ginger, and minced garlic until the honey dissolves. This creates a balance of salty, sweet, and tangy flavors.

2. 2

   MARINATE THE SALMON: Place salmon fillets in a shallow dish. Pour half of the glaze over the salmon, turning to coat both sides. Marinate for 15-20 minutes at room temperature. Reserve the remaining glaze for cooking and finishing. Don't marinate longer or the acid can start to 'cook' the fish.

3. 3

   SEAR THE SALMON: Remove salmon from marinade and pat dry. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Place salmon flesh-side down (skin-side up) and cook without moving for 3-4 minutes until a golden crust forms. Flip to skin-side down.

4. 4

   GLAZE AND FINISH: Brush the top of each fillet generously with some of the reserved glaze. Continue cooking for 3-4 minutes until the salmon reaches your desired doneness - medium (slightly translucent in center, 125°F) or medium-well (opaque throughout, 135°F). The glaze should caramelize slightly.

5. 5

   COOK THE BOK CHOY: While salmon cooks, heat 1 tablespoon oil in a separate pan over medium-high heat. Cut baby bok choy in half lengthwise. Place cut-side down and cook 2 minutes until charred. Turn and cook 2 more minutes. Season with a splash of tamari and a pinch of salt.

6. 6

   REDUCE THE REMAINING SAUCE: Add remaining glaze to a small saucepan. Bring to a simmer over medium heat and cook 2-3 minutes until slightly thickened - it should coat the back of a spoon.

7. 7

   SERVE: Arrange bok choy on plates and top with salmon fillets. Drizzle generously with the reduced glaze. Sprinkle with sesame seeds and sliced green onions. Serve immediately with rice if desired.