Asian Inspired Salmon over a warm Bok Choy Salad

I freely admit that I have an obsession with a vegetable. I don't often see it in the supermarket or even the farmer's markets, but when I do you'd think that I just found the Queen's diamonds. I'll tip toe over to it, look around to make sure no one's watching and then snatch it up, clutching it to my chest! I know that if everyone else knew what I know, then people would be taking it from my hands. It's best to be sneaky.

So what am I talking about? Bok choy, of course!

Now don't get all hopeful and think it tastes like chocolate dipped in gold. Bok choy is Chinese cabbage, but it's so much more amazing than any cabbage I've ever had. It can be a little bitter if eaten raw, but steamed or sautéed and it's perfection! The leaves are similar to spinach, but it has a more nutty flavor and the stems will keep a little bit of crunch after they've been cooked. Ahhh… so good!

And bok choy is really good for you-- it has a mega dose of vitamin A and a decent amount of vitamin C, calcium and iron. And the best part: it's only 20 calories for cup of shredded bok choy! Yay!

Have I convinced you yet to try it? I hope so because it's delicious!

I've been making Salmon over Bok Choy Salad for years and I absolutely love it. I've converted it to a gluten free version from my original recipe, but I'll let you know what you can substitute if you wanted to do the regular version. I hope you like it as much as I do!

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