Categories: fish--salmon

Ingredients

• 4 Tbsp. sesame seeds
• 4 skin-on salmon filets (4 to 6 oz. each)
• Kosher salt and ground black pepper, to taste
• 2 Tbsp. extra-virgin olive oil, divided use
• 1/4 cup soy sauce
• 3 Tbsp. fresh lime juice
• 2 Tbsp. honey
• 1 medium garlic clove, minced
• 1 tsp. finely grated fresh ginger
• 1 lb. baby bok choy, rinsed and quartered lengthwise
• 1/2 Holland or cayenne whole chile, seeded and thinly sliced

Directions

1. Heat oven to 200 degrees.
2. Place sesame seed on baking sheet. Season salmon with salt and pepper and press both sides into sesame seeds to coat evenly.
3. in a large cast-iron skillet, heat 1 Tbsp. oil over medium-high heat. Place salmon skin side down and cook 3 to 5 minutes. Turn fish over and cook 3 to 5 minutes more. Remove from heat; transfer salmon to plates and keep warm in oven. Wipe skillet clean.
4. In a small bowl, combine soy sauce, lime juice and honey. Set aside. heat garlic and ginger in remaining oil in skillet. Add bok choy and chile, if using, and toss to coat. Add 1 Tbsp. soy sauce mixture and cover pan with lid. Steam until tender, 2 to 3 minutes. Remove from pan and set aside.
5. Pour remaining soy mixture into skillet. Increase heat and boil until slightly reduced, 2 to 3 minutes. Serve salmon and bok choy with sauce.

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