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| Servings |
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Ingredients
- 1 6 oz wild sockeye salmon filet
- 1 tablespoon minced fresh ginger, divided
- 1 teaspoon lime juice
- 2 teaspoons tamari
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 2-3 cups baby bok choy
- 2 tablespoons chicken broth (for braising greens)
- salt and pepper
- Optional for serving:
- cooked brown rice
- sesame seeds
Ingredients
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Instructions
- Pat salmon filet dry and place in a shallow dish skin side down. Top with half of the minced ginger, the lime juice and tamari, and sprinkle with salt and pepper.
- Allow fish to marinate for 5 minutes while the pan heats up to medium high.
- Sear fish, skin side up, for 3 minutes until cooked halfway through. Flip salmon filet over and continue cooking another 3 minutes on the other side, or until cooked through, depending on thickness of filet.
- Remove from pan and allow to rest on a cutting board.
- While the salmon is resting, heat the sesame oil in a pan. Add garlic and rest of ginger to the pan with bok choy. Add in broth and toss to steam. Cook for 30 seconds until the leaves are bright green and still crisp.
- Plate bok choy and salmon over brown rice. Top with sesame seeds for garnish.