This recipe uses only the greens leaves of the bok choi, but there really is no need to discard the stems. Just roughly chop or slice the stems and then add them to the pan along with the leek. They will add a nice crunch to the dish.
1 leek
2 tablespoons butter or vegetable oil
1 pinch red pepper flakes, crushed
1 pound bok choi
4 salmon fillets
Salt and pepper to taste
2 tablespoons rice vinegar
1/2 teaspoon lemon zest
1 teaspoon sesame seeds
Heat broiler and line baking sheet with foil.
Split Leek down the middle and clean under faucet, having removed root and tough green ends. Slice leek across the grain into thin strips (white portion only).
Heat butter or vegetable oil in large skillet. Add red pepper flakes and stir over medium low heat. Add leek and sauté until soft, 10 minutes. Meanwhile, slice bok choi crosswise into 1/4- inch strips, discarding stems. Set aside.
Season salmon fillets with salt and pepper. Place on baking sheet. Broil until golden orange on top but still rare in middle, about 8 minutes. After the leeks have cooked, add the bok choi, vinegar, and lemon zest. Season with salt. Cover and wilt for 2 minutes, stirring once.
Serve vegetables and their juice in shallow soup bowls and top with salmon. Sprinkle with sesame seeds. Serves 4.
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