A low carb dinner that is truly quick and easy to make. The salmon is coated with sesame seeds and baked, while the bok choy is sauted in a skillet and dressed with a robust Asian sauce. It all comes together in 10 minutes after the prep is done.
1bunch large bok choychopped, keeping white parts separate from greens
¼cupwater
2clovesminced garlic
1Tablespoonbrown sugar
1Tablespoonsoy sauce
1Tablespoonworcestershire sauce
1Tablespoongingergrated
1-2 Tablespoonssesame oil
Instructions
Preheat oven to 220C/430F. Bring the salmon to room temp.In a large bowl stir together sesame seeds, salt and the spice blend (I used a spicy blend for fish). Press the salmon filets into the bowl of the sesame mix, coating all sides of the salmon. Place sesame-coated filets on a baking sheet (cover with foil for easy clean up). Drizzle with oil.Clean and chop the bok choy, keeping the white parts separate from the green leaves.In a bowl mix together all the ingredients for the dressing (water, garlic, sugar, soy sauce, worcestershire sauce and ginger)
Place salmon on middle rack in oven and bake for 10 minutes (turn timer on because you will be making bok choy at same time and it goes fast)
While salmon is baking, heat sesame oil in a large skillet and sauté the white parts of the bok choy (the stems) for about 3-4 minutes, until they become a pale green.Add the green parts of bok choy and cook another 2-3 minutes until wilted. Transfer the bok choy to a bowl and pour the sauce into the skillet. Cook sauce about 3 minutes until slightly thickened. Pour over the bok choy and toss lightly to coat.
When the timer goes off for the salmon, (after 10 minutes), remove the salmon from oven and turn broiler to high. Place salmon on top rack and broil for 2-3 minutes or until top sesame seed coating is deep golden. Remove from oven and serve with the warm bok choy.