Cedar plank teriyaki salmon with bok choy
This cedar plank salmon arrives ready to cook—sweet, salty, and gingered. A weeknight dinner that tastes like you planned ahead but took barely any effort. Bok choy steams alongside, soaking up the glaze.
About 360 calories a serving, 29 g protein, 0 g carbohydrate, 26 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.
To buy
- 1 lb bok choy
From your shelf
- one package (about 10 oz) cedar plank ginger teriyaki salmon
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- Heat your oven to 425°F [220°C]. Soak the cedar plank in water for 10 minutes while you prep.
- Cut 1 lb bok choy in half lengthwise, then halve the halves. Toss with 1 tablespoon oil, salt, and pepper; spread on one half of a sheet pan, cut-side down.
- Place the salmon package on the cedar plank and set it on the other half of the sheet pan alongside the bok choy. Slide into the oven.
- Roast for 15 minutes until the salmon is cooked through and the bok choy is tender and starting to char at the edges.
Note Swap any hearty greens for the bok choy. Leftovers keep three days refrigerated and taste good cold or reheated gently. Serve with rice or noodles to catch the glaze.
On the label
SALMON (COLOR ADDED), SUGAR, MALTODEXTRIN, SOY SAUCE (WHEAT, SOYBEANS, SALT), SALT, SPICES, YEAST EXTRACT, HONEY SOLIDS, GARLIC POWDER, DEHYDRATED PARSLEY, CARMELIZED SUGAR, NATURAL FLAVORS, SOYBEAN OIL (AS A PROCESSING AID), MALIC ACID, NOT MORE THAN 2% SILICON DIOXIDE [ANTICAKING].
N/A, fish & seafood, serving 142 GRM, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as salmon, ginger, teriyaki sauce. Half of it left? Use up the salmon.