NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

2 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

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 bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the glaze.

• 3

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat.

• 4

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

• 5

  While the salmon sears, steam the halved baby bok choy in a separate pot with a splash of water for 3-4 minutes until tender-crisp.

• 6

  Flip the salmon and pour the glaze mixture into the skillet, allowing it to bubble and thicken for 2-3 minutes while the salmon finishes cooking.

• 7

  Spoon the thickened glaze over the salmon to coat it thoroughly.

• 8

  Plate the steamed bok choy and top with the glazed salmon fillet.

• 9

  Garnish with sesame seeds and sliced green onions before serving.