A delightful dish featuring salmon glazed with a soy-ginger sauce, served alongside a medley of stir-fried vegetables.
Preheat your broiler to high.
Ensure the broiler rack is positioned about 6 inches from the heat source for even cooking.
Heat the canola oil in a large skillet over medium heat.
Use a skillet with a non-stick surface to prevent sticking.
Add the minced garlic and half of the ginger to the skillet, cooking until fragrant.
Stir constantly to avoid burning the garlic.
Add the bok choy, mushrooms, and carrots to the skillet, stir-frying until tender-crisp.
Cut the vegetables into similar sizes for even cooking.
Transfer the vegetables to a serving plate and keep warm.
Cover the plate with foil to retain heat.
Place the salmon fillets skin-side down in the skillet.
Pat the salmon dry with a paper towel to ensure a good sear.
In a mixing bowl, combine the soy sauce, orange marmalade, and the remaining ginger.
Whisk the ingredients together until the marmalade is fully dissolved.
Spoon half of the sauce over the salmon fillets.
Use a spoon to evenly distribute the sauce over the fillets.
Broil the salmon for 4-6 minutes, until just cooked through.
Keep an eye on the salmon to prevent overcooking.
Drizzle the remaining sauce over the salmon and serve with the vegetables.
Garnish with toasted sesame seeds for added flavor and texture.
