Orange-Glazed Salmon With Sautéed Bok Choy

Step 1

Cook & enjoy1Wash and dry the fresh produce.8 baby bok choy

Step 2

1 orange2Halve the orange crosswise. Juice one half into a small bowl. Slice the other half into half-rounds and transfer to a separate small bowl.3Trim the bok choy ends and cut in half lengthwise.4Preheat a (stainless steel or cast iron) skillet over medium heat.5While the skillet heats up, pat the salmon dry with paper towels and place on a plate; season with salt and pepper on both sides.¾ lb salmon fillet

Step 3

½ tsp salt

Step 4

¼ tsp black pepper6Once the skillet is hot, add coconut oil and swirl to coat the bottom.½ tbsp virgin coconut oil7Carefully 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.8While 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.3 cloves garlic9Once 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.1 tbsp soy sauce

Step 5

1 tbsp honey10Add 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.11Add coconut oil to a nonstick skillet and preheat over medium heat.½ tbsp virgin coconut oil12Once 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.13To the bok choy, add soy sauce and sesame oil. Toss to coat, then remove from the heat.1 tbsp soy sauce

Step 6

¼ tsp toasted sesame oil14To serve, divide the salmon, bok choy, and orange slices between plates, then spoon the skillet sauce overtop. Enjoy!