NUTRITION

SERVINGS

INGREDIENTS

10.5 oz Wild Sockeye Salmon Fillet

2 cups Baby Bok Choy, chopped

2 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tsp Sesame Seeds

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1 tbsp Green Onions, sliced

PREPARATION

• 1

  Whisk together the coconut aminos, grated ginger, minced garlic, and toasted sesame oil in a small bowl to create the marinade.

• 2

  Place the salmon fillet in a shallow dish and pour half of the marinade over it, letting it sit for 15 minutes to absorb the flavors.

• 3

  Preheat your grill or a heavy grill pan over medium-high heat and lightly coat the surface with a high-heat cooking spray.

• 4

  Grill the salmon for approximately 4 to 5 minutes per side, or until the fish is opaque and flakes easily with a fork.

• 5

  While the salmon is grilling, place the chopped bok choy in a steamer basket over boiling water and steam for 3 to 4 minutes until the stems are tender-crisp.

• 6

  Transfer the steamed bok choy to a plate and top with the grilled salmon fillet.

• 7

  Drizzle the remaining marinade over the dish and garnish with toasted sesame seeds and sliced green onions.