Cashew-Crusted Salmon with Bok Choy

• 2 tablespoons olive oil, divided
• 6 salmon fillets
• 1/3 cup honey mustard
• 2 tablespoons onion flakes
• Freshly ground black pepper
• 1/2 cup finely chopped dry-roasted cashews
• 2 cloves garlic, minced
• 1 bunch bok choy, rinsed well and chopped

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
2. Brush honey mustard all over salmon.
3. Season both sides of salmon with onion flakes and black pepper.
4. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
5. Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
6. Heat remaining olive oil in separate large skillet over medium heat.
7. Add garlic and cook 1 minute.
8. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender.
9. Season, to taste, with salt and pepper.
10. Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.

olive oil, salmon, honey mustard, onion flakes, freshly ground black pepper, cashews, garlic, bok choy

Taken from www.foodnetwork.com/recipes/robin-miller/cashew-crusted-salmon-with-bok-choy-recipe.html (may not work)