We’ve got our Summer Shred challenge going on at OSi right now and we’ve made a list of foods we’re encouraging participants to try or just to eat more of. I’m sad to admit it, but some I’ve never had or even heard of. Needless to say, I’ve been using this an an opportunity to branch out myself and try some new things. I’ve even thought about challenging my kids to try as many as they can too. Nothing better than some healthy competition, right?
I stumbled upon this recipe when searching for box choy recipe options. Bok hoy is low in calories (like most vegetables) and full of vitamins C, A, and K, as excellent source of calcium, magnesium, potassium, manganese, and even iron. Many reasons to give this one a try!
- 2 Skin-on Salmon Fillets, 4-6 oz each
- 2 Tbsp unhulled Sesame Seeds
- 3 Tsp Extra-Virgin Olive Oil, separated
- 2 Tbsp Soy Sauce
- Juice from 1/2 Lime
- 1 Tbsp Honey
- 1 Medium Garlic Clove, Minced
- 1 Bunch Baby Bok Choy, trimmed and rinsed
- 1/4 Fresno Chile, thinly sliced
- Salt & Pepper
- Place sesame seeds on a plate or shallow bowl.
- Rub salmon with salt and pepper to taste, then place the fillets on the plate to coat three sides (all but the skin) with the seeds. Place next to stovetop.
- Place mince garlic, prepared bok choy and sliced pepper next to stovetop.
- In the small mixing bowl, combine soy sauce, lime juice & honey. Place next to stove top.
- Heat 2 tsp olive oil in the large skillet over medium-high heat.
- Place salmon, skin-side down first, into the skillet and cook skin side 3-5 minutes. (If using skillet screen, place it on the skillet while cooking fish to reduce stovetop splatter.)
- Using the tongs and spatula, carefully turn fillets over, top-side down, and cook another 3-5 minutes.
- Remove from heat and return to plate. (If doubling recipe and working in batches, keep cooked fillets warm in a 200 degree oven.)
- Wipe skillet clean with the paper towels.
- Heat 1 tsp olive oil and minced garlic in skillet.
- Add bok choy and chile and toss to coat. Add 1 tbsp of the soy mixture, toss once more, and cover pan.
- Steam over medium heat 2-3 minutes.
- Set steamed bok choy on the plate with the salmon.
- Add remaining soy mixture to the skillet and bring to a boil to slightly reduce about 2-3 minutes.
- Return salmon and bok choy to the pan to serve/coat with sauce, or plate the fish and greens and drizzle with sauce.
- Sprinkle bok choy with a few chilies and additional sesame seeds if you like.
Thanks for the recipe, From the Athlete’s Kitchen.