NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

4 oz extra firm tofu

1 tsp sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 cup bok choy

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Press the extra firm tofu between paper towels to remove excess moisture and cut into 1-inch cubes.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Add the tofu cubes to the skillet and sear for 2-3 minutes per side until golden and crispy, then remove and set aside.

• 5

  Place the salmon fillet skin-side down in the same skillet and cook for 4-5 minutes until the skin is very crisp.

• 6

  Carefully flip the salmon and add the minced garlic, grated ginger, and chopped bok choy to the empty spaces in the pan.

• 7

  Whisk the tamari and lemon juice together in a small bowl, then pour the mixture over the salmon and vegetables.

• 8

  Simmer for 2-3 minutes until the sauce has thickened slightly and the salmon is cooked to your preferred doneness.

• 9

  Plate the salmon alongside the glazed bok choy and top with the crispy tofu cubes.