NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

2 cups Baby bok choy

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.5 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, honey, freshly grated ginger, and minced garlic to create the glaze.

• 2

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

• 3

  Heat a medium non-stick skillet over medium-high heat. Once hot, place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

• 4

  Flip the salmon carefully. Pour the prepared glaze into the skillet, allowing it to bubble and reduce for 3-4 minutes while spooning the sauce over the fish as it finishes cooking.

• 5

  While the salmon cooks, place the halved baby bok choy in a steamer basket over boiling water and steam for 3 minutes until the stalks are tender-crisp and the leaves are bright green.

• 6

  Transfer the steamed bok choy to a plate, top with the glazed salmon fillet, and drizzle any remaining pan sauce over the top.

• 7

  Garnish with toasted sesame seeds and thinly sliced green onions before serving.