Sticky Glazed Salmon & Bok Choy

Ingredients

• 2 tbsp (21 g) quinoa, rinsed
• 1/4 cup (60 ml) water
• 5 oz (142 g) salmon fillet, skin on
• 10 1/2 oz (300 g) baby bok choy, halved
• 2 tsp (10 ml) reduced-sodium soy sauce
• 1 tbsp (12 g) granulated 1:1 sweetener
• 1 tbsp (15 ml) unseasoned rice vinegar
• 1 tsp (2 g) fresh ginger, grated
• 1 garlic clove, grated
• 1/2 tsp (2.5 ml) toasted sesame oil
• 1 tbsp (9 g) sesame seeds

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Method

1. Simmer the quinoa in the water, covered, for 12 minutes, until absorbed, and leave it covered off the heat. Lay the dried salmon skin-side down in a cold 10-inch (25cm) skillet and turn the heat to medium: a cold start crisps the skin. Cook 6 minutes untouched, then 1 minute on the flesh, until 145°F (63°C), and lift it out.
2. Sear the bok choy cut-side down in the salmon fat over medium-high heat for 3 minutes, until browned and just wilted, and tip it onto a plate.
3. Simmer the soy sauce, sweetener, vinegar, ginger and garlic in the pan for 2 minutes, until syrupy. Off the heat, spoon it over the salmon, add the sesame oil and seeds and serve over the quinoa.