Sweet and Sour Salmon with Bok Choy
This super-simple sheet pan dinner of salmon bok choy is healthful and delicious for an impressive dish to serve guests or a good-for-you meal that’s ready super-fast! {Gluten-Free adaptable}
- Prep time
- 5 min
- Cook time
- 18 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 fillets salmon (, about 4 oz (113 g) each (*Footnote 1))
- 6 bulbs baby bok choy (, split in half (*Footnote 2))
- 2 cloves garlic (, minced)
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup sriracha ((or your favorite chili sauce) (*Footnote 3))
- 2 teaspoons soy sauce ((or tamari for gluten free))
- 2 tablespoons water
Instructions
- 1
Adjust the oven rack so it’s 5” (13 cm) under the broiler.Turn on the broiler to preheat your oven.
- 2
Combine all the sauce ingredients in a small pot. Heat over medium-high heat until bringing to a boil. Boil for 5 to 7 minutes, stirring regularly, until the sauce is thick and glossy. Remove the pot from the heat and add the garlic. Stir to mix well.
- 3
Line a baking tray with parchment paper (optional, for easy clean up). Place the bok choy, flat side up on the tray. Brush the whole bok choy bulbs with a generous amount of sauce, making sure some sauce gets between the leaves of the bulb. Flip the bok choy and brush them again. Arrange the bok choy in an interlocking pattern with the leaves in the center. Place the salmon fillets between the bulbs, on top of the leaves (*Footnote 4). Brush both fillets generously with the sauce on all sides. (*Refer to the pictures in the blog post above to see how I arranged the bok choy and salmon)
- 4
Broil at 550°F (288°C) for 8 minutes, until the salmon is cooked through and sauce begins to caramelize. (*Footnote 5) Pull out the baking sheet and let everything sit for 5 minutes.
- 5
Serve hot with the remaining sauce over rice. Drizzle with more sauce if needed, and enjoy!