ASIAN SALMON BOWL WITH BOK CHOY ENJOY DAN:

                        ASIAN SALMON BOWL by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound salmon, with skin, cut into 4-inch fillets

1 tablespoon olive oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon honey

2 garlic cloves, minced

1 shallot, finely sliced

2 teaspoon sesame oil

2 teaspoon coconut oil

3 cups baby bok choy

1/2-teaspoon red pepper flakes

2 teaspoon black sesame seeds

1 cup brown rice

2 cups water

1/2-teaspoon dill weed

DIRECTIONS:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   Make several shallow slices in the skinless side of the salmon fillets.

2.   Place fillets skin side down in a glass baking dish.

3.   In a bowl whisk together olive oil, rice vinegar, soy sauce, fish sauce, honey, garlic, pepper flakes, shallot, and sesame oil.

4.   Pour liquid over salmon, cover and refrigerate for up to 2 hours.

5.   In a sauce pan combine rice, water and dill weed.

6.   Bring to a boil, cover and simmer for 25-30 minutes.

7.   Allow to stand for 5 minutes before removing lid, fluff with a fork.

8.   Remove cover from salmon, and bake the fish and the marinate for about 30 minutes, or until fish can be flaked with a fork.

9.   Meanwhile heat 2 teaspoon coconut oil in a skillet, when sizzling.

10.                Add bok choy and sauté until wilted, 5-6 minutes.

11.                Divide rice into 4 bowls, then top with bok choy and 1 salmon fillet.

12.                Drizzle sauce over the bowl.

13.                Top with black sesame seeds.

ENJOY DAN:                                BON-APPETITE!!