Salmon with Bok Choy

I was tired and hungry, quickly verging on hangry.

Chopped up that bok choy, and tossed it in a hot pan of sesame oil.



P.S. does that count as a wok?

Then the salmon. I adore crispy salmon skin. drool
Crank up the heat on a pan with coconut oil. Put the salmon in skin side down. Crisp up that skin. Seriously. It’s delicious. Then I did the fancy thing where you spoon the hot oil over the top of the fish to cook it evenly and infuse it with flavor.

Oh yea…flavor. Here is the cast of characters thrown distributed between the veggie and fish.



Then I put it all on the plate and ate it while standing up in the kitchen

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