Salmon and Baby Bok Choy with Orange-Ginger Relish


3 heads baby bok choy

¼ teaspoon salt

1 teaspoon water

2 salmon fillets

1 tablespoon canola oil

½ teaspoon salt

¼ teaspoon black pepper

1 orange

2 tablespoons chopped green onion

1 teaspoon honey

1 teaspoon grated ginger

2 teaspoons toasted sesame oil

¼ teaspoon red pepper flakes

1 teaspoon toasted sesame seeds


measuring spoons

chopping board

small bowl

paring knife



June Pan

June Oven

June Food Thermometer