Ginger-Crusted Wild Salmon with Charred Bok Choy

Ingredients

• 2 tbsp Salted Perfection Sweet Ginger Finishing Salt, divided
• 4 (6-oz) wild-caught salmon fillets, skin-on
• 2 tbsp avocado oil
• 1.5 lbs baby bok choy, halved lengthwise
• 1 tbsp toasted sesame oil
• 3 cloves garlic, sliced into razor-thin chips
• 1/4 cup fresh cilantro leaves

Instructions

1. Pat the salmon fillets until they are bone-dry; moisture is the absolute enemy of a world-class sear.
2. Season the flesh side with 1 tablespoon of the Salted Perfection Sweet Ginger Finishing Salt and let them rest for 5 minutes to let the ginger essence penetrate the grain.
3. Heat the avocado oil in a heavy cast-iron skillet over medium-high heat until it shimmers, then lay the salmon in skin-side down.
4. Press gently with a spatula for 30 seconds to ensure the skin stays flat and achieves that glass-like, crackling texture.
5. Sear for 5 minutes without moving them, then flip and cook for a mere 2 minutes more for a perfect medium-rare.
6. Remove the fish to a warm plate and let it rest.
7. In the same pan, toss in the garlic and bok choy, letting them soak up the residual salmon fat until the leaves wilt and the stems get a gorgeous char.
8. Arrange the greens on a platter, nestle the salmon on top, and hit the entire dish with the remaining tablespoon of Salted Perfection Sweet Ginger Finishing Salt and a drizzle of toasted sesame oil.
9. Finish with the fresh cilantro—it’s vibrant, it’s sharp, it’s DUNZO!