NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

2 cups Baby bok choy

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, honey, sesame oil, ginger, and garlic until the glaze is smooth and combined.

• 2

  Season the salmon fillet on both sides with the sea salt and black pepper.

• 3

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

• 4

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

• 5

  Flip the salmon fillet and generously brush the prepared gochujang glaze over the top.

• 6

  Continue cooking for 3 to 4 minutes until the salmon is cooked through and the glaze has become bubbly and caramelized.

• 7

  Remove the salmon from the skillet and set aside to rest; add the halved baby bok choy directly to the same pan.

• 8

  Cover the skillet and steam the bok choy for 2 minutes until the leaves are wilted and the stems are crisp-tender, then serve alongside the salmon.