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Ingredients
- 1 x Leek
- 2 Tbsp. Butter
- 1 pch Red pepper flakes, crushed
- 1 lb Bok choy
- 4 x Salmon fillets
- 1 x salt and pepper to taste
- 2 Tbsp. Rice vinegar
- 1/2 tsp Lemon zest
- 1 tsp Sesame seeds
Directions
- Line baking sheet with foil. Clean leek under faucet, after splitting down the side. Remove stem; slice leek across grain into thin strips (only white portion).
- Heat butter in large skillet. Add in red pepper flakes and stir over medium low heat. Add in leek and saute/fry till soft, 10 minutes. Slice bok choy widthwise into 1/4 inch strips, discarding stems. Set aside.
- Season salmon fillets with salt & pepper. Place on baking sheet. Broil till golden brown orange on top but still rare in middle, about 8 minutes. After the leeks have cooked, add in the bok choy, vinegar, and lemon zest. Season with salt. Cover and wilt 2 minutes., stirring once. Serve vegetables and their juice in shallow soup bowls and top with salmon. Sprinkle with sesame seeds.
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