Salmon with a decidedly Asian flair.

INGREDIENTS :

Two 6 oz. slabs of Pacific salmon. Marinate in Sesame Teriyaki sauce for 2 – 4 refrigerated hours
Salt and pepper to taste (for both sides of salmon)
2 small heads of baby bok choy
1 shallot, finely chopped
3/4 cup dry white wine or vegetable broth
2 teaspoons fresh lemon juice
1/4 cup heavy cream
1 small yellow pepper, cut into strips (optional, for garnish)

DIRECTIONS:

Salt and pepper salmon and set aside. Cut off base of bok choy and discard. Rinse leaves. Pour 1 cup of water into a large skillet. Add leaves and bring to boil. Reduce heat to medium, cover and simmer until tender yet still crisp, about 3 minutes. Place on a paper towel.

Pour out water from skillet; add shallots and wine or broth. Place salmon in skillet skin side down. Bring to a boil over high heat. Reduce heat to medium low, cover, and cook until opaque, 5-8 minutes. Remove.

Pour lemon juice and cream into skillet. Cook over medium high heat, stirring until thick and reduced to 3 tablespoons, about 3 minutes. Season with black pepper.

Arrange bok choy leaves on 2 plates. Top with salmon and sauce. Garnish with yellow pepper strips.