2largebok choy, quarteredor 4 baby bok choy, halved
Optional (For Serving)
2cupswhole grain like rice or quinoaif eating grains
Preheat oven to 400 degrees.
Make your glaze. In a small saucepan combine orange juice, honey, tamari, and garlic. Bring to a boil, stirring occasionally. Then continue to boil until sauce is reduced by half.
Prep your salmon. Place your fillets on a parchment lined baking sheet. Pour the sauce evenly over each one, using a spoon to spread it.
Place in the oven in the center rack and bake for 10 minutes per inch of thickness. Mine took exactly 10 minutes. Your fish is done when it easily flakes with a fork.
While the salmon is baking, prepare your bok choy. Put oil in a large skillet over medium high heat. Add onion and sautee until soft. Add garlic and stir and cook until fragrant.
Then add tamari, sesame oil and bok choy and stir well to coat. Cover with a lid and cook 2-3 minutes. Then remove the lid, give it a good stir and cook about 5 minutes more to really caramelize those flavors. Stir occasionally to keep the onion and garlic from burning.
Serve salmon with orange slices, bok choy and rice on the side (if using.)