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Serves 2
1 sweet potato, cut in half lengthwise
2 tbs olive oil, divided
2 6-ounce salmon steaks or fillets
1 tbs Tamari or Soy sauce
1 large bunch Bok Choy, cut crosswise into 1-inch segments
3-4 tbs Balsamic vinegar
Salt and pepper to taste
Preheat oven to 350 degrees F.
1. Place sweet potato, cut side down, on a lightly oiled baking sheet and bake until soft, about 25 minutes.
2. Meanwhile, before the potato is done, heat 1 tbs olive oil in a large, non-stick skillet. Rinse and dry the salmon and season with tamari.
3. Place salmon in skillet and brown for about 4 minutes a side (for steaks) or skin-side down for about 5 minutes or until cooked through (for fillets). Set aside and keep warm.
4. Add remaining oil and add Bok Choy, tossing to coat. Cover and cook for about 5 minutes until bright green. Sprinkle with balsamic vinegar.
5. When potato is done, arrange greens and potato on plates and add the salmon. Season with freshly ground black pepper and salt and serve.
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