This lovely pairing is fresh and filling. The salad can easily be eaten by itself and fit into the raw foods category. I love pairing it with salmon. Something about mixing the richness of salmon with the crispness of the bok choy salad really wakes up my palate. I am secretly hoping there’s more bok choy in next weeks CSA just so I can make this again!
Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame-Soy Vinaigrette
Serves 3-6 (entree versus side)
Salad
- 2 bunches Bok Choy, rinsed and dried then thinly sliced (including leafy greens)
- 1 cup shredded carrots
- 1 cup sprouts (we used clover)
Sesame-Soy Vinaigrette
- 1 clove fresh garlic, pressed through garlic press
- 2 teaspoons toasted sesame seeds
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 3 tablespoons vegetable oil
Directions:
- Place sliced Bok Choy and carrot into a large bowl and into refrigerator while vinaigrette is prepared.
- In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.
- Pour the vinaigrette over the Bok Choy greens and carrot, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish.
Ginger Teriyaki Glazed Salmon
- 1 lb. salmon filet
- ½ cup teriyaki sauce
- 2 Tbsp. water
- 1 Tbsp. toasted sesame oil
- 1 inch fresh ginger, or more to taste
- 2 cloves minced garlic
- 2 Tbsp. brown sugar
- 2 Tbsp. rice wine
Instructions
- Preheat oven to 425 °.
- Add sesame oil to bottom of a 9×9 pan. Move it around so it coats the pan. Place salmon filets into pan.
- Pour on teriyaki sauce, then add rice wine, grated ginger, minced garlic. Make sure there’s garlic pieces and ginger over all the pieces of salmon.
- If you can let this marinate, great! But normally I don’t, I just pat some brown sugar on top then pop in the oven.
- Cook in oven for 20 or so minutes.
healthy.simple.happy 