16 oz wild pacific salmon
6 baby bok choy
1 1/2 cups white rice
extra-light olive oil
toasted sesame oil (cold pressed, unrefined)
five spice powder
4 cloves garlic
1 tbsp minced ginger
1/4 cup water
This is one of those meals where I made it up as I went along, so I didn't really plan ahead or measure anything. First of all, I cooked up a pot of white rice. I then started two cast iron pans heating on the stove, both over medium heat. In one, I put some extra light olive oil (chosen for flavour neutrality, so use whatever oil you like), some sesame oil, and a good shot of five spice powder. In the other, I added some finely chopped garlic and some minced ginger to some more olive oil and sesame oil.
While that was heating up, I cleaned and separated some baby bok choy. I threw the bok choy into the pan with the five spice powder and added a couple of tablespoons of gluten-free tamari and about 1/4 cup of water.
In the other pan, I put four wild salmon fillets and let it cook on one side. While it was cooking, I stirred up the bok choy a bit. I then flipped over the salmon and added a splash of tamari to the pan. As the salmon was finishing cooking, I took a couple of deep bowls out of the cupboard and put about 3/4 cup of rice in the bottom of each, layering the bok choy on top of that. I then returned the pan from the bok choy to the stove and turned the heat up to reduce the remaining liquid into a sauce. I topped each bowl with two pieces of salmon and then poured the sauce over top.