Source: dLife

Pan-seared salmon coated with a sesame and ginger rub served with braised bok choy.

Servings

1.5 lb Cabbage, bok choy, leaf, fresh
2 tsp minced garlic
4 tsp vegetable oil
0.75 cup low sodium chicken broth
1.5 lb salmon fillet , with skin
4 tsp sesame seeds
1.5 tsp ground ginger
1 pinch salt , optional
1 pinch black pepper

1 Wash and dry bok choy. Remove and discard rough stems and discolored parts.
2 Chop leafy part crosswise into 2-inch pieces. Slice stems crosswise into 1-inch strips.
3 In large skillet, heat 2 teaspoons oil over high. Sauté garlic 1 to 2 minutes.
4 Add bok choy and broth, place lid on pot, and cook 4 to 5 minutes or until stems are crisp-tender. Set aside in warm place.
5 Wash and dry salmon and cut into 4 even portions.
6 In small bowl, combine sesame seeds and ginger. Massage spices onto surface of fish.
7 In large skillet, heat 2 teaspoons oil over high.
8 Place salmon, skin side down, in pan and cook 3 minutes; flip salmon and cook 3 more minutes or until fish is flaky.
9 Arrange bok choy in serving bowl. Add broth. Top each bowl with one serving of salmon. Season with salt and pepper.

Shrimp, scallops, or any firm white fish will work great in this dish.