SESAME SALMON & BOK CHOY

SESAME SALMON & BOK CHOY image

Yield 6

Number Of Ingredients 10

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4 (about 6 ounces each) piece(s) skinless salmon fillet
Salt and ground black pepper
3 tablespoon(s) black and/or white sesame seeds
1/4 cup(s) reduced-sodium soy sauce
1 clove(s) garlic, crushed with side of chef's knife
1 teaspoon(s) grated peeled fresh ginger
1/2 teaspoon(s) Asian sesame oil
1 pinch(s) crushed red pepper
2 (about 1 1/2 pounds total) bunch(es) bok choy, cut crosswise into thirds and root ends quartered
1 teaspoon(s) butter (no substitutions)

Steps:

Preheat oven to 375 degrees F. On waxed paper, sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper to season all sides. Coat 1 side of each salmon fillet with sesame seeds. 2. Heat oven-safe 12-inch skillet over medium-high heat until hot. Add salmon, seed side down, and cook 2 minutes (do not turn). Transfer skillet to oven and bake salmon 10 to 12 minutes or just until salmon turns opaque in center. 3. Meanwhile, in 5 1/2- to 6-quart saucepot, combine soy sauce, garlic, ginger, sesame oil, and crushed red pepper. Add bok choy to soy-sauce mixture; with tongs, toss to combine. Cover and heat to boiling over high heat. Reduce heat to medium and cook, covered, 8 minutes, stirring occasionally. Uncover and cook 3 minutes longer or until bok choy is tender. 4. Remove saucepot from heat. With tongs, transfer bok choy to 4 dinner plates; discard garlic. Whisk butter into soy-sauce mixture until blended. Place salmon, seed side up, on plates with bok choy and drizzle with soy-sauce mixture.