Name: Orange-Glazed Salmon with Sautéed Bok Choy
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 24 baby bok choy; 9 cloves garlic; 3 oranges; 1.02 kg salmon fillet; honey; soy sauce; toasted sesame oil; virgin coconut oil

Orange-Glazed Salmon with Sautéed Bok ChoyOrange-Glazed Salmon with Sautéed Bok Choy — a 40-minute dinner recipe with 8 ingredients, serving 6.Ingredients

24 baby bok choy

9 cloves garlic

3 oranges

1.02 kg salmon fillet

honey

soy sauce

toasted sesame oil

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Halve the oranges crosswise. Juice three halves into a small bowl. Slice the other halves into half-rounds and transfer to a separate small bowl.

Trim the bok choy ends and cut in half lengthwise.

Preheat a (stainless steel or cast iron) skillet over medium heat.

While the skillet heats up, pat the salmon dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Carefully place the salmon, skin-side-down, in the skillet; cook until the flesh is opaque and flaky, 3 to 4 minutes per side (depending on thickness). Once done, transfer the salmon to a plate.

While the salmon cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.

Once the salmon has been transferred, add the orange juice to the skillet and scrape up any browned bits from the bottom. Then, add ½ of the garlic (save the rest for the bok choy), soy sauce, and honey; stir to combine.

Add the orange slices and the salmon to the skillet. Move the salmon around to evenly coat in the sauce. Cook until the sauce is slightly reduced, then remove from the heat, 1 to 2 minutes.

Add coconut oil to a nonstick skillet and preheat over medium heat.

Once the skillet is hot, add the remaining garlic and the bok choy. Cook, tossing frequently, until the bok choy is wilted and tender, 3 to 5 minutes.

To the bok choy, add soy sauce and sesame oil. Toss to coat, then remove from the heat.

To serve, divide the salmon, bok choy, and orange slices between plates, then spoon the skillet sauce overtop. Enjoy!

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