Honey Ginger Salmon with Bok Choy

What’s up ya’ll.

So it’s been a minute since I’ve posted a recipe.

Between working like crazy and moving to Boston (yay!), things have been just a little hectic.

Free time has been sparse and so I’ve had to make some really quick meals in the past few days. I actually had a good chunk of time today between training sessions and I was able to not only go to Whole Foods in Cambridge, but I was also able to cook a healthy and organic meal.

I like to rotate my foods, specifically my proteins, and salmon was next in line.

I bought 4 fillets of salmon (which each is a little over 1/4 of a pound), San-J gluten free soy sauce, raw and unprocessed honey, fresh garlic and fresh bok choy.

I made an easy and quick marinade mixing a 1/4 cup of the gluten-free soy sauce with about 2 big spoonfulls of the raw honey and about a tablespoon of chopped up ginger.

I have the salmon sitting in the fridge as I type and in about an hour, I’ll go ahead and bake it in the oven at 350 degrees for about 20-25 minutes.

The bok choy will be lightly sauteed with olive oil, and a little pinch of Celtic Sea Salt right before plating.

This, is how I like to cook

Enjoy!

Raw and unprocessed honey from New Hampshire. Unlike most honeys which are clear and thinner, raw honey is not heated, pasteurized, filtered or processed.

My favorite gluten free and organic soy sauce. Most people don’t realize that wheat is added to soy sauce to give it a bolder taste and thicker consistency. So if you’re trying to eat gluten free or gluten intolerant, don’t forget to check your soy sauce. Shoot, I even bring my own soy sauce to sushi restaurants as not everyone carries gluten-free soy sauce.

I love me some ginger! Here’s fresh chopped ginger that I added to the marinade. Ginger has anti-parasitic and anti-fungal qualities which make it great for your digestion. Hence why ginger is always served with sushi.

1/4 cup San-J Gluten Free Tamari Soy Sauce, raw honey and fresh ginger.

Allow the salmon to marinade for about an hour. I used the same baking dish I cooked the salmon in to save on dishes and water when I go to wash the dishes

Washed the bok choy, and while doing so, found a little bug that was alive! Which is actually very exciting as if the bug is still alive the veggie is fresh.

Bionaturae Organic Extra Virgin Olive Oil I used to sautee the bok choy in my cast iron pan.

I added just a little Celtic Sea Salt over the bok choy right before I plated it. Celtic Sea Salt is a much healthier alternative to conventional salt — naturally from the sea and full of minerals.

**All the ingredients bought at the Whole Foods on River St. in Cambridge, MA.**