- Portion size 4 servings
- 1 cup sesame seeds
- 1 tablespoon grated gingerroot
- 1 tablespoon cracked black peppercorn
- 1/2 teaspoon salt
- 1 egg
- 4 skinless salmon fillets
- 1 tablespoon vegetable oil
- 4 cups thinly sliced bok choy
- half sweet red pepper diced
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
In shallow dish, combine sesame seeds, grated ginger, peppercorns and salt. In another dish, lightly beat egg. Dip each salmon fillet into egg, letting excess drip off. Gently press into sesame mixture, turning to coat.
In large nonstick skillet, heat vegetable oil over medium-high heat; cook salmon, turning once, for 4 to 8 minutes or until golden. Transfer to plate.
Wipe out skillet. Add bok choy, red pepper, vinegar, soy sauce and sesame oil to pan; cook, stirring often, for about 3 minutes or until bok choy is wilted.
Arrange salmon over bok choy; cover and cook for 3 to 4 minutes or until fish flakes easily when tested with fork.