Microwaved Teriyaki Salmon with Bok Choy

Microwaved Salmon has become one of my easy go-to meals. The possibilities with microwaved salmon are endless. This time I decided to go Asian and make a teriyaki salmon with bok choy. The brightness and subtle flavors of the bok choy and sauce, along with the elegant flavor of the salmon, makes this delectable dish perfect for any night.

                                                    Microwaved Teriyaki Salmon

                                                                with Bok Choy

Ingredients

salmon fillet

bok choy

toasted white sesame seeds

for the teriyaki sauce

1/2 cup packed brown sugar

1 cup low sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon freshly ground ginger 

3 teaspoons minced garlic

3 teaspoons sesame oil

3 tablespoons cornstarch

4 tablespoons water

Directions

for the teriyaki sauce

In a medium saucepan, whisk together brown sugar, low sodium soy sauce, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer and reduce heat to low. 

Whisk together cornstarch and water. Add to the soy sauce mixture and stir until the sauce has thickened, 

Remove from heat and let cool.

Directions

for the microwave Teriyaki Salmon with Bok Choy

Fold a large piece of parchment paper in half to crease it; open it and lay flat. On one side, layer with bok choy and salmon. Drizzle with the teriyaki sauce and top with toasted white sesame seeds.

Fold parchment paper over salmon and bok choy and seal the edges by making small overlapping pleats to seal the open sides and create a half-moon shaped packet.

Microwave on high for 2 1/2 minutes. Check for doneness and if desired, microwave another 30 seconds.

To serve, place the packet on a plate and cut the packet open.

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