Hands-On Time: 30 minutes

Special Equipment:  Large skillet with lid, skillet screen (optional for reducing splatter while cooking fish)

Ingredients: (for Two Servings, easily doubled):

• 2 Skin-on Salmon Fillets, 4-6 oz each
• 2 Tbsp unhulled Sesame Seeds
• 3 Tsp Extra-Virgin Olive Oil, separated
• 2 Tbsp Soy Sauce
• Juice from 1/2 Lime
• 1 Tbsp Honey
• 1 Medium Garlic Clove, Minced
• 1 Bunch Baby Bok Choy, trimmed and rinsed
• 1/4 Fresno Chile, thinly sliced
• Salt & Pepper

Steps:

• Place sesame seeds on a plate or shallow bowl.
• Rub salmon with salt and pepper to taste, then place the fillets on the plate to coat three sides (all but the skin) with the seeds.  Place next to stovetop.
• Place mince garlic, prepared bok choy and sliced pepper next to stovetop.
• In the small mixing bowl, combine soy sauce, lime juice & honey.  Place next to stove top.
• Heat 2 tsp olive oil in the large skillet over medium-high heat.
• Place salmon, skin-side down first, into the skillet and cook skin side 3-5 minutes.  (If using skillet screen, place it on the skillet while cooking fish to reduce stovetop splatter.)
• Using the tongs and spatula, carefully turn fillets over, top-side down, and cook another 3-5 minutes.
• Remove from heat and return to plate.  (If doubling recipe and working in batches, keep cooked fillets warm in a 200 degree oven.)
• Wipe skillet clean with the paper towels.
• Heat 1 tsp olive oil and minced garlic in skillet.
• Add bok choy and chile and toss to coat.  Add 1 tbsp of the soy mixture, toss once more, and cover pan.
• Steam over medium heat 2-3 minutes.
• Set steamed bok choy on the plate with the salmon.
• Add remaining soy mixture to the skillet and bring to a boil to slightly reduce about 2-3 minutes.
• Return salmon and bok choy to the pan to serve/coat with sauce, or plate the fish and greens and drizzle with sauce.
• Sprinkle bok choy with a few chilies and additional sesame seeds if you like!