Friday's N.E.W. Salmon Dinner

Friday, end of the week, beginning of the weekend, time to sit back and enjoy a healthy and delicious dinner but it still has to be quick since I don't get home until 6:30 p.m.  Before I left for work, I pulled some wild-caught salmon from the freezer and put it in the fridge to defrost.  Now's the time to buy wild-caught salmon since it's in-season and often on sale.  I ran to the grocery store during a break and bought some bok choy.  Here's what I did for dinner when I got home (we sat down by 7:15 p.m.):

The Asian Salmon is an old stand-by, modified by a recipe given to me by Nicole.  The accompanying Asian Bok Choy is something new that I thought would complement the salmon.

Asian Salmon

1 TBL honey
1 TBL dijon mustard
1 tsp soy sauce
1/2 inch ginger, grated using a microplace (I have chunks of fresh ginger in a  baggie kept in the freezer)
2 large salmon filets
green onion, tops only (optional)

"Melt" honey in microwave for about 15 seconds, add mustard, soy sauce and grated ginger.  Place salmon skin side down on a cookie sheet covered with foil (for easy clean-up).  Spread sauce on top.  Bake in a hot oven (500 degrees) for about 12 minutes.  The last minute I turn the broiler on to carmelize the honey on top.  I also made ribbons of green onion to top the salmon when serving.

Asian Bok Choy

1 bunch bok choy (I bought regular but baby bok choy would probably make a better presentation)
2-3 garlic cloves, minced
1/4 cup broth (chicken or vegetable)
1/4 inch of ginger, grated
sesame seeds, lightly toasted in a dry pan
freshly ground black pepper

Lightly coat a skillet with canola oil.  Add the garlic and cook a minute or two over medium heat (make sure it doesn't brown).  Meanwhile, fill a sink with cold water, trim the ends of off the bok choy and clean the bok choy in the cold water (be careful to remove all the grit).  Shake off the water and add to the skillet with the garlic.  Saute for a few minutes, add broth and grated ginger, continue cooking until tender.  Drain off any remaining broth in the pan before serving.  Season with black pepper (there's salt in the broth) and toss with sesame seeds.

I also warmed some whole grain peasant bread (which I also pulled from the freezer).  I had bought some bread from the new Dolores bakery (High Dessert Bakery) last week, cut it into thirds and froze it.   Our family is small so we don't need a whole loaf of bread.

Enjoy!