Salmon with Bok Choy

Bok choy came in our farm box on Monday. Confession: I have never eaten or cooked it before. So I decided to make some salmon and bok choy Monday evening. It was very good. My older daughter, husband, and I enjoyed it. After trying a couple of bites, my younger daughter decided she did not care for the bok choy part. It is a very simple meal and cooks quickly. 

Salmon and Bok Choy
Slightly modified from Cooking Light

3 tablespoons lower-sodium soy sauce, liquid aminos or coconut aminos 

2 tablespoons honey

2 teaspoons ground ginger

2 teaspoons avocado oil

1/2 teaspoon garlic powder

1 pound baby bok choy or bok choy

4 (6-ounce) wild caught salmon fillets

Preheat broiler.

Combine first five ingredients in a small bowl, stirring with a whisk.

Coarsely chop bok choy leaves, and arrange on one end of a baking dish. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan. Place salmon, skin side down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over salmon; pour remaining half evenly over bok choy stems. Broil for 5 minutes; stir stems. Broil an additional 4 minutes or until desired degree of doneness. Arrange bok choy on each of four plates. Top with salmon and serve with brown rice.