Skillet Asian Inspired Salmon Dish

Heat a large non-stick skillet over medium-high heat with 2 tbsp avocado oil. Season 4 (6 oz) salmon filets with salt and pepper. Place flesh side down and cook, without touching it, for 3 minutes. Flip and continue to cook until salmon is just cooked through and flakes easily with a fork— 2-3 more minutes. Transfer to a platter.

Cut 2 heads of baby bok choy in half lengthwise and place them in the skillet, cut side down, and sear until golden brown, 2-3 minutes. Flip and sear other side 2-3 minutes. Transfer to the platter.

Reduce heat to low. Add 1 tbsp more avocado oil and 1 tsp arrowroot. Whisk until combined. While whisking, slowly stir in 1/4 cup coconut aminos + 3 cloves minced garlic + 1/2 tsp ground ginger + 1/2 tsp toasted sesame seeds + 2 tsp coconut sugar + 1/4 c broth. Whisk until well combined (and add more broth if sauce is too thick). Cook until flavors are combined and sauce is the consistency of teriyaki sauce. Pour sauce over the salmon and bok choy. Serve with steamed rice, and add sliced jalapeños if desired! Garnish with some fresh cilantro and more sesame seeds.