Seared Salmon with Ponzu and Baby Bok Choy

• 1/2 cup soy sauce
• 3 tablespoons water
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons freshly squeezed lime juice
• 1/2 -inch knob fresh ginger, peeled and grated (about 1 tablespoon )
• 1 serrano chile, stemmed and sliced (with seeds)
• 1 scallion, (green and white) thinly sliced
• 8 baby choy, halved, or 3 medium bok choy, quartered, about 1 pound, well rinsed
• 4 (5 to 6 ounce) salmon fillets, skinned
• Kosher salt freshly ground black pepper

1. Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
2. Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat.
3. Put the bok choy in a bamboo or collapsible steamer and cover.
4. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
5. Meanwhile, heat a large nonstick skillet over high heat.
6. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes.
7. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
8. Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu.
9. Pass extra sauce at the table.
10. Store leftover ponzu in airtight container in refrigerator for 1 week.

soy sauce, water, rice wine vinegar, freshly squeezed lime juice, ginger, serrano chile, scallion, baby choy, salmon, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/seared-salmon-with-ponzu-and-baby-bok-choy-recipe.html (may not work)