Sesame-Ginger Salmon with Charred Bok Choy

Salmon fillets glazed with tamari, fresh ginger and toasted sesame, next to bok choy charred in the same skillet. Twenty minutes, one pan to wash.

Serves 220 minutes ketolow-carbhigh-proteingluten-free

• ✓Salmon is one of the richest everyday sources of omega-3 fats.
• ✓Bok choy is a leafy green with vitamin C and calcium.
• ✓Fresh ginger, garlic and toasted sesame do all the seasoning — there is no sugar in the glaze.

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Ingredients

• •2 salmon fillets (about 6 oz / 170 g each)
• •3 heads baby bok choy, halved lengthways
• •2 tbsp avocado or olive oil
• •3 tbsp tamari
• •1 thumb fresh ginger, grated
• •1 clove garlic, grated
• •2 tsp toasted sesame oil
• •1 tbsp sesame seeds
• •2 scallions, sliced

Method

1. Stir the tamari, ginger, garlic and sesame oil into a quick glaze.
2. Pat the salmon dry. Sear skin-side down in half the oil over medium-high, 4 minutes without moving it, then flip for 2.
3. Spoon in half the glaze — it bubbles and coats the fish in about 30 seconds. Lift the salmon out.
4. Same pan: bok choy cut-side down in the rest of the oil, 2–3 minutes until charred, then the remaining glaze and a splash of water, lid on for 1 minute.
5. Plate with the sesame seeds and scallions over the top.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.