Maple Sriracha Salmon

Ingredients

• 4 salmon fillets
• Neutral or sesame oil
• 650–700g baby bok choy, halved
• 3 tablespoons soy sauce, divided
• ¼ cup maple syrup
• ¼ cup sriracha
• 2 tablespoons finely grated ginger
• 1–2 garlic cloves, minced

Directions

1. Place a skillet over medium-high heat.
2. Pat the salmon fillets dry with a few pieces of paper towel then drizzle with a little oil.
3. Cook the salmon, flesh side down if using skin on, for 5 minutes on the first side or until golden brown. Flip the salmon over and continue to cook for 2 to 3 minutes or until cooked through to your liking. Set the salmon aside and turn the heat under the pan down to medium.
4. Add the bok choy along with a splash of water to the pan and quickly cover with a lid. Steam the bok choy for 1 to 2 minutes or just until tender. Remove the lid and add a tablespoon of soy sauce to the pan. Cook just until the soy sauce has reduced. Remove the bok choy from the pan and set aside.
5. In a small bowl or glass measuring cup, whisk together the maple syrup, sriracha, ginger, garlic, and remaining 2 tablespoons of soy sauce. Add to the pan and cook down for 1 to 2 minutes just to reduce. Add the salmon back into the pan and toss well to coat.
6. Serve the salmon with extra sauce spooned over top and the bok choy on the side.