Chia Crusted Salmon with Soy Bok Choy

• 1/4 cup Dijon mustard
• 2 tablespoons Sriracha
• Kosher salt and freshly ground black pepper
• Four 6-ounce skinless salmon fillets
• 1/3 cup black chia seeds
• 1/4 cup vegetable oil
• 4 baby bok choy, halved
• 3 tablespoons soy sauce
• 2 tablespoons maple syrup

1. Preheat the oven to 350 degrees F. Stir together the mustard, Sriracha and 1/2 teaspoon each salt and pepper, and then rub all over the salmon.
2. Spread the chia seeds on a plate, and then place what would be the skin-side of the salmon on the seeds, pressing lightly to coat.
3. Heat the oil in a large heavy skillet over medium-high heat until hot.
4. Sear the salmon in two batches, seeded-side down, until browned around the edges and the seeds are set and form a crust, about 3 minutes per batch.
5. Transfer the salmon, seeded-side up, to a baking sheet.
6. Transfer to the oven and bake until just cooked through, 6 to 8 minutes.
7. Wipe out the skillet.
8. While salmon bakes, put the bok choy in the skillet with the soy sauce, maple syrup and 1/4 cup water.
9. Cover, bring the liquid to a simmer and cook until the bok choy is tender, about 8 minutes.
10. Uncover and continue to cook until the liquid forms a glaze, 4 to 6 minutes.
11. Serve the salmon with the bok choy.

dijon mustard, sriracha, kosher salt, salmon, black chia seeds, vegetable oil, bok choy, soy sauce, maple syrup

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chia-crusted-salmon-with-soy-bok-choy.html (may not work)