Chia Seed Crusted Salmon with Braised Bok Choy

Ingredients:

• 4 skinless salmon fillets (180 g each)
• 1/4 cup Dijon mustard
• 2 tablespoons Sriracha sauce
• 1/3 tbsp. black chia seeds
• 1/4 cup vegetable oil
• 4 small bunches bok choy, cut in half
• 3 tablespoons soy sauce
• 2 tbsp. maple syrup

Preparation:

1. Preheat oven to 175°C. Mix mustard, Sriracha, and 0.5 teaspoon each of salt and black pepper and rub the fish with the mixture.
2. Place the chia seeds on a plate, then place them on the salmon skin side down, pressing gently to adhere the seeds.
3. Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Fry the salmon, seed-side down, in two pieces at a time, until golden brown around the edges and the seeds have set and formed a crust, about 3 minutes per piece. Transfer the salmon, seed-side up, to a baking sheet. Transfer to the oven and bake until done, 6-8 minutes.
4. Wipe out the skillet. While the salmon is baking, add the bok choy to the skillet along with the soy sauce, maple syrup, and 1/4 cup water. Cover, bring the liquid to a simmer, and simmer until the bok choy is tender, about 8 minutes. Remove the lid and continue cooking until the liquid turns into a glaze, 4-6 minutes. Serve the salmon with the bok choy.