Teriyaki Baked Salmon & Braised Baby Bok Choy

Teriyaki Baked Salmon with Braised Baby Bok Choy

Makes 2 servings

14 oz salmon filets (you want 10 oz cooked weight)
1 T low sodium soy sauce (or tamari which is gluten free, or coconut aminos which is soy and gluten free)
¼ c scallions or leeks, sliced thinly
14 oz baby bok choy (you want 12 oz cooked weight)
1 c low sodium low carb chicken broth (such as Pacific Organic Free Range Chicken Broth)
2 t + 2 t Teriyaki Sauce

Take half of your scallions and spread them in the bottom of a baking dish just big enough to fit your salmon filets. Lay the salmon, skin side down, on top of the scallions. Spread 2 tsps of Teriyaki Sauce on top of the salmon filets, then top with remaining scallions. Cover with aluminum foil and bake in a 400° oven for 20 minutes.

While the salmon bakes, bring the chicken broth to a medium simmer in a wide heavy bottomed pan (that you have a lid for!). When it is simmering, arrange the bok choy in the pan in one layer, cover and then simmer for 5 minutes. After that, remove the bok choy from the pan and keep warm and covered in a serving dish. Increase the heat to high and reduce the chicken broth until it has thickened slightly (reducing down to about ¼ cup). Remove from heat, stir in the other 2 tsp of teriyaki sauce and drizzle on top of the bok choy.

Per serving: 1 Lean, 2.5 Greens, 3 Condiments