Thursday dinner, October 16

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I stopped at Whole Foods on my way home from work and picked up some wild caught salmon that was on sale for dinner tonight.

Sesame Salmon Fillets and Bok Choy
(adapted from Recipezaar)

1/2 cup sesame seeds
1/2 tablespoon grated fresh ginger
1 teaspoon cracked black peppercorns
1/2 teaspoon salt
1 egg
1 # salmon fillets
1 tablespoon vegetable oil
4 or more cups thinly sliced baby bok choy
1/2 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. Depending on how thick the fillets are, it may take a bit longer.
Transfer to plate.
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 and serve with rice.

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