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Sheet Pan Teriyaki Salmon with Baby Bok Choy
Ingredients
  • 24 oz wild caught salmon whole or cut into 6 oz filets
  • 4 to 6 baby bok choy sliced lengthwise
  • ½ cup low sodium soy sauce (or tamari for gluten free
  • 1 tbsp minced garlic 3 cloves
  • 1 tbsp fresh peeled and grated ginger about 1 ½ inch nub
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp honey
  • ¼ cup cold water
  • 1 tbsp cornstarch
  • 1 to 2 teaspoons olive oil
  • Rice or quinoa for serving
  • Sesame seeds and scallions for garnish
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