Name: Spicy Salmon Teriyaki with Bok Choy | Epicurious
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients: 5 Tbsp. unseasoned rice vinegar; 3 Tbsp. low-sodium soy sauce or tamari; 2 Tbsp. hot chili paste (such as sambal oelek); 2 Tbsp. honey; 1 lb. skinless salmon fillet, cut into 3x1 1/2" strips; 1 1/2 tsp. kosher salt, divided, plus more; 3 Tbsp. cornstarch; 2 Tbsp. vegetable oil; 4 small heads baby bok choy (about 1 lb.), trimmed, quartered; Steamed rice (for serving; optional); 3 scallions, very thinly sliced on a diagonal; 1 tsp. toasted sesame seeds

Image may contain Plant Food Dish Meal Vegetable Produce Seasoning and Salad

Photo by Chelsea Kyle, Food Styling by Simon Andrews

Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.

Recipe notes

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