NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small jar or bowl, whisk together the tamari, raw honey, grated fresh ginger, and minced garlic until well combined.

• 3

  Heat the avocado oil in a medium stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 4

  Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden-brown crust forms.

• 5

  Carefully flip the salmon and add the halved baby bok choy to the empty spaces in the pan.

• 6

  Pour the prepared teriyaki glaze over the salmon and cook for another 3 minutes, spooning the sauce over the fish as it thickens.

• 7

  Remove from heat once the salmon is opaque and the bok choy is tender-crisp, then finish with a drizzle of toasted sesame oil.