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Export 14 ingredients for grocery delivery
Step 1
Combine capers, olives, shallots, peppers, basil, scallion, anchovy, honey, lemon juice, and vinegar in a medium bowl. Whisking constantly, add olive oil in a thin steady stream. Season to taste with salt and pepper. Set aside
Step 2
Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
Step 3
Heat oil in a large stainless steel skillet over medium-high heat until shimmering. Reduce heat to medium low, then add one salmon filet, skin-side-down. Press firmly in place with the back of the spatula for 10 seconds to prevent the skin from buckling. Add the remaining filets one at a time, pressing each on until they are all in the pan.
Step 4
Cook, pressing gently on back of filets occasinally to ensure good contact with skin, until skin releases easily from pan, aboug 4 minutes. If skin shows resistance when attempting to lift a corner with the spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.
Step 5
Flip salmon filets and cook on second side for 15 seconds, then transfer to a paper towel-lined plate to drain. Set aside.
Step 6
Meanwhile, place bok choy on a large microwave-safe plate and cover tightly with plastic wrap. Microwave on high power until just wilted, about 1 1/2 minutes. Carefully remove plastic (steam will burst out), season to taste with salt and pepper, then transfer to serving platter. Lay salmon on top skin side-up and spoon relish over the salmon. Serve immediately.