Asian salmon with bok choy

By sweetypie

Ingredients

• 2 salmon fillets or halibut steaks about 6 oz each
• 1 tbsp each honey and teriyaki sauce
• 1 tsp hot chili-garlic sauce
• 4 baby bok choy or 1 regular bok choy
• 1 tsp dark seasame oil (can trade soy sauce for oil)
• generous pinches of salt

Details

Servings 2
Preparation time 10mins
Cooking time 19mins

Preparation

Step 1

preheat oven to 425. Line half baking sheet with foil and place salmon overtop. Using the tip of a sharp knife, make severa 1/2" slits in the top of salmon. In a small bowl, stir honey with teriyaki and chili-garlic suaces. Spoon half over salmon.

trim ends from bok choy. Quarter bok choy lengthwise. Rinse under running water to remove any grit. Pat dry. If using regular bok choy, remove stalks and leaves crosswise into 2" pieces. Place in centre of a piece of foil large enough to generously wrap around it. Drizzle with sesame oil and sprinkle with salt. Form a pkg and seal edges. Place on baking sheet beside salmon.

Bake in centre of oven for 4 mins. Drizzle remaining sauce over salmon. Continue roasting until the tip of a knife inserted in salmon and held there for 5 sec comes out warm, about 5 more mins. Remove to dinner plates and place bok choy alongside.