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Teriyaki Ginger-Glazed Salmon with stir-fried bok choy and carrots

Chef Nigel Palmer

INGREDIENTS

2

Heads Baby bok choy

8 oz

Carrot

1

Fresno chile, Red

2

Garlic cloves

1 tbsp

Ginger

2

Green onions

Info 12 oz. Salmon Fillets

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