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Pan-seared teriyaki salmon fillet over brown rice noodles and green bok choy

High Protein Teriyaki Salmon with Rice Noodles

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 servings
Calories 550 kcal

Ingredients
  

  • 150 g Atlantic salmon fillet
  • 60 g dry brown rice noodles
  • 2 tablespoons reduced -sodium teriyaki sauce
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic , minced
  • 1 cup baby bok choy, chopped
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon green onions, sliced

Instructions
 

  • Prepare rice noodles by soaking in hot water for 8-10 minutes until al dente, then drain and set aside.
  • In a small bowl, whisk together the teriyaki sauce, grated ginger, and minced garlic to create the glaze.
  • Heat sesame oil in a non-stick skillet over medium-high heat.
  • Season salmon lightly with salt and place skin-side down in the skillet; cook for 4-5 minutes until the skin is crispy.
  • Flip the salmon fillet and pour the teriyaki glaze into the pan.
  • Cook for an additional 3-4 minutes, spooning the thickening sauce over the fish until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Steam the baby bok choy for 2-3 minutes until bright green and tender-crisp.
  • Arrange the cooked noodles on a plate, top with the steamed bok choy and the glazed salmon.
  • Drizzle any remaining pan sauce over the dish and garnish with sesame seeds and sliced green onions.