Ginger-Glazed Salmon with Bok Choy and Carrots | RICARDO

Ingredients

• 3 tbsp (45 ml) low-sodium soy sauce
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp brown sugar
• 1 tbsp (15 ml) rice vinegar
• 2 tsp (10 ml) toasted sesame oil
• 1 tsp (5 ml) sambal oelek
• 2 garlic cloves, chopped
• 1 ½ lb (675 g) skinless salmon fillet, cut into 4 pieces
• 1/3 cup (75 ml) water
• ½ lb (225 g) bok choy, halved lengthwise
• 3 carrots, cut into ribbons with a vegetable peeler
• 1 tsp (5 ml) toasted sesame oil
• ¼ cup (40 g) unsalted roasted peanuts, roughly chopped
• Cilantro leaves, for serving (optional)