Blackened Asian Salmon with Pan Roasted Bok Choy

Serves 2-4

Salmon:

1 lb salmon, cut into individual portions

1 Tbsp Sriracha Sea Salt

3 Tbsp Black Garlic Tamari Soy Balsamic

1 Tbsp Toasted Sesame Oil

1 Tbsp Black Garlic Shitake Rub & Seasoning

2 Tbsp Roasted Shallot Oil

Bok Choy:

2 heads baby bok choy cleaned & stems separated

1 tsp Sriracha Sea Salt

1. Clean the salmon and pat dry. We like to remove the skin prior to cooking, but this is your choice. Season with sea salt and set aside.

2. For the sauce, combine the balsamic, toasted sesame oil and rub. Stir to combine and set aside.

3. Heat a large skillet over medium heat. Drizzle with roasted shallot oil. Add the bok choy and sprinkle with sea salt. Place a lid on the pan to steam for about 5 minutes then remove.

4. Add another drizzle of roasted shallot oil to the pan. Then add the salmon and sear each side for 1 minute. Drizzle the sauce over each side of the salmon and continue cooking for 1-2 minutes per side.

5. Remove from the pan, arrange alongside the bok choy and serve.