Salmon and Bok Choy

Boy oh boy. Wednesdays are 10 hour days for me. I got home at 7:20 today, declared it vino o’clock, and poured myself a glass of red. Luckily I am in some amazing classes this semester and I am truly enjoying my last year of school. The best part of law school is when you’re done with the general bar classes and can just take whatever tickles your fancy like race conscious remedies, LGBT family law and feminist legal theory. Definitely going to try and enjoy it while I still can.

You know what got me through today?

Obviously it was lunch. Don’t act surprised. Food is always the highlight of my day. Well, food and wine but bringing wine to class would probably be in bad form, even for a 3L. Stupid social norms.

Anyways, my leftovers were based on this delicious Salmon and Bok Choy recipe I nabbed out of cooking light. This one, my friends, will be repeat offender.

Salmon Bok Choy

Ingredients

2 tbs reduced sodium soy sauce

2 tbs honey

1/2 tsp garlic oil

1 tsp toasted sesame oil

2 tsp grated ginger

1 head of bok choy

2 filets of salmon (I used Atlantic Char from TJ’s frozen section)

3 stems green onions, sliced diagonal

Instructions

Set you oven to broil.

First, make the sauce using the top 5 ingredients.

This was my first time working with sesame oil. It’s potent but I really liked it!

I combined it all in this red bowl which I won’t use again for blogging because it doesn’t photograph well.

Whisk it up and set it aside.

Then get cracking on the bok choy. I cut off the very bottom of the stems. Then I separated the leaves from the stem. I left the leaves intact and did a rough chop on the stems. I placed the leaves in the middle of the pan and the stems on the edge like so.

Then I placed the salmon on top of the leaves skin side down. Pour the sauce 1/2 on top of the salmon and 1/2 on top of the stems.

Bake for 9 mins, or until desired done-ness.

I served one salmon filet and bok choy for dinner last night for dinner and reserved one for lunch today. I sprinkled each serving with the chopped green onions to give it a little something extra.

I placed it in a Tupperware that already has brown rice in it. I must say that it heated up nicely.

To go:

For here:

This dinner was pretty epic. The sauce was perfection. I’m not sure why I haven’t experimented with soy based sauces before but this was super simple to whip up and was better (and likely better for me than TJ’s soyaki). All I could think while eating this was “this would be so amazing on soba”. Get ready because it will be happening sooner than later. I love salmon dinners. Salmon is super clean and is a good source of nutrients. Since marathon training I’ve been trying to clean up my diet a bit. Salmon is a twofer because it’s healthy and cooks up quickly. Let’s face it, quick cooking is pretty much a law school essential. In fact, even better idea, this dish with a side of soba. Genius! Oh and the green onions? Added the wonderful layer of crunch to offset the salmon and the bok choy.

In other food news: During the cool down from my 6 miler yesterday I passed two people from Lemonade passing out free mini cupcakes.