Ingredients
1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
2 cloves garlic, pressed
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds
4 green onions, thinly sliced
4 salmon filets
For the Honey Ginger Glaze
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha, or more, to taste
1/2 teaspoon grated fresh ginger
1/2 teaspoon sesame seeds
for the Vegetables
2 tablespoons olive oil
2 cups snow peas, trimmed
4 baby bok choy, well rinsed and quartered
salt and pepper to taste
Instructions
In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.
Preheat oven to 400 degrees F. Lightly coat a 9 x 13 inch baking dish with nonstick spray.
Place salmon filets, flesh-side up, along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Meanwhile, prepare the veggies. In a large sauté pan, heat olive oil until shimmering. Add snow peas and bok choy. Sauté for 5-8 minutes, until partially seared and the boy choy is wilted. Salt and pepper to taste. Remove salmon from the oven and plate with the honey ginger glaze and vegetables. Sprinkle with additional sesame seeds if desired.
