Roasted Salmon with Lime Wasabi Drizzle over Baby Bok Choy

Salmon is an almost weekly meal for our family.  It is a great source of protein and omega-3s and it is generally easy to procure.  We served it atop Baby Bok Choy which was perfect.  A side of Brussel Sprouts was delicious but not exactly the right pairing choice.

Marinade
2 Tbs Olive Oil
2 Tbs Sesame Oil
2 Tbs Low Sodium Soy Sauce
2 Tbs Rice Wine Vinegar
2 Tbs Honey
1 Tbs fresh grated ginger
3 cloves garlic minced
salt and pepper
1 1/4 lbs King Salmon (wild if possible)

Drizzle
1/2c non fat Greek yogurt
1/4c cilantro
2 Tbs fresh lime juice
2 tsp wasabi paste
1 tsp fresh ginger

10 stalks of Baby Bok Choy

Combine all ingredients in a shallow dish and marinate the salmon for about 30 minutes.   Remove the salmon from the marinade (reserve for bok choy) and grill or roast in oven at 400, depending on thickness of the fish, for about 20 minutes.
Chop Bok Choy separating stem and leaf sections. Heat remaining marinade in a wok or large pan until boiling.  Stir fry stems first until tender then add leafy part until wilted.

Place all ingredients for drizzle in food processor or blender and blend until smooth.  Hint: it really doesn't taste very well by itself but tastes fantastic on the fish.

Place Bok Choy on a plate with the Salmon on top and drizzle.