- In a large bowl, add the teriyaki, olive oil, honey, and garlic powder. Mix well to combine. Separate the mixture evenly into 2 bowls, reserving 1 of the bowl for later.
- Remove the skin from the salmon and cut into 1-inch cubes. Add the salmon to one of the bowls with the teriyaki sauce and let marinate for at least 10 minutes.
- Add the salmon to an air fryer basket, making sure that the pieces are not overlapping. Air fry at 400°F for 7 minutes, flipping the salmon halfway through.
- Once cooked, add the salmon to a bowl with white rice and sautéed baby bok choy (to sauté bok choy, add bok choy to a large pan with olive oil, salt and pepper over medium-high heat. Cook for 3-4 minutes, until soft).
- Pour the remaining half of the marinade over the salmon, bok choy, and rice.
- Garnish with green onion and serve.
Note: To make these without an air fryer: after marinating, add salmon bites to a hot, non-stick skillet over medium-high heat. Cook the bites for a few minutes on each side, until the outside is crispy and an internal temperature of 145°F is reached.
Recipe created in partnership with Sammi Haber Brondo at @veggiesandchocolate.
