- Preheat oven to 425F (220C). Line half a baking sheet with foil and place salmon overtop. Using the tip of a sharp knife, make several ½-in. (2-cm) slits in the top of salmon. In a small bowl, stir honey with teriyaki and chili-garlic sauces. Spoon half over salmon.
- Trim ends from bok choy. Quarter bok choy lengthwise. Rinse under running water to remove any grit. Pat dry. If using regular bok choy, remove and discard core, then slice stalks and leaves crosswise into 2-in. (5-cm) pieces. Place in centre of a piece of foil large enough to generously wrap around it. Drizzle with sesame oil and sprinkle with salt. Form a package and seal edges. Place on baking sheet beside salmon.
- Bake in centre of oven for 4 min. Drizzle remaining sauce over salmon. Continue roasting until the tip of a knife inserted in salmon and held there for 5 seconds comes out warm, about 5 more min. Remove to dinner plates and place bok choy alongside.
Protein 32 g
Carbohydrates 13 g
Fat 19 g
Fibre 2 g