Makes 1 Serving
Macros: 254 Cal, Fat 11g, Carbs 8g, Fibre 1g, Protein 31g
3/4 tsp Raw Honey
1 1/2 tsps Tamari
3/4 Garlic (cloves, minced)
1/3 tsp Chili Powder
142 grams Salmon Fillet
Sea Salt & Black Pepper (to taste)
1 cup Bok Choy (halved)
1/4 tsp Sesame Oil
1/8 tsp Red Pepper Flakes
1/3 tsp Sesame Seeds
Preheat oven to 510ºF (266ºC).
In a bowl, whisk together the honey, half of the tamari, minced garlic and chili powder. Stir well to mix.
Lay salmon across a baking sheet and season with sea salt and black pepper. Use a brush to paint the honey garlic mix onto the fillets.
Add bok choy to a large mixing bowl and drizzle with remaining tamari and sesame oil. Toss well. Transfer bok choy to the baking sheet and organize it around the salmon. Place baking sheet in the oven and bake for 7 to 10 minutes or until salmon flakes with a fork and bok choy is starting to char.
Remove from oven and sprinkle bok choy with red pepper flakes and sesame seeds. Divide onto plates. Enjoy!
No Salmon: Any fish fillet will do. Baking time will vary depending on thickness.
No Bok Choy: Use asparagus, green beans or broccoli instead.
Make it on the Grill: Use a grilling basket for the fish and place the bok choy on the grill face down. Cook over medium-low heat.
Leftovers: Store in an airtight container in the fridge for two to three days. Enjoy cold or reheat in the microwave or oven.