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.
- 4 servings
- 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 3×1 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
- Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
- Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
- Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5–7 minutes. Season with remaining 1/2 tsp. salt.
- Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.
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