WILD SALMON WITH BOK CHOY and LEMON-TAHINI SESAME DRIZZLE

Bone-Supportive Nutritional Therapy Meal

WHY THIS MEAL SUPPORTS BONE HEALTH

• Wild Salmon → Vitamin D + complete protein + omega-3s
• Bok Choy → Bioavailable calcium + vitamin K
• Tahini → Calcium + magnesium
• Sesame Oil → Fat for absorption of D & K
• Lemon Juice → Enhances mineral absorption + balances flavor
• Garlic → Sulfur compounds supportive of bone metabolism

This plate supports bone matrix (protein) and mineral direction (D + K + magnesium).

SERVES 2

SALMON & GREENS

• 2 wild salmon fillets (5–6 oz each)
• 2–3 cups fresh bok choy, chopped
• 1 tbsp sesame oil (divided)
• 1 clove garlic, minced
• ½ tsp sea salt
• Fresh cracked black pepper

LEMON-TAHINI SESAME DRIZZLE

• 1½ tbsp tahini
• 1 tbsp fresh lemon juice

• 1 tbsp fresh ginger

• 1 tbsp gluten-free tamari

1 tbsp rice wine vinegar

• 1–2 tbsp warm water (to thin)
• 1 tsp toasted sesame oil
• Pinch sea salt

Optional additions:
• Small pinch of turmeric for a deep golden color and flavor.

Goal consistency: Smooth, creamy, pourable drizzle (not thick paste)

INSTRUCTIONS

1. BAKE THE SALMON
   Preheat oven to 375°F.
   Pat salmon dry.
   Lightly drizzle with sesame oil.
   Season with salt and pepper.
   Bake 12–15 minutes, until internal temp reaches 125–130°F for moist texture.
   Do not overcook.

2. SAUTÉ THE BOK CHOY
   Heat the remaining sesame oil over medium heat.
   Add garlic and sauté 30 seconds.
   Add bok choy.
   Cook 3–4 minutes until tender but still vibrant.
   Lightly salt.

3. MAKE THE DRIZZLE
   In a small bowl:
   Whisk tahini and lemon juice first (it will thicken).
   Slowly add warm water, 1 tbsp at a time, whisking continuously.
   Add sesame oil and salt.
   Adjust consistency until smooth and pourable.

4. PLATE
   Place bok choy as the base.
   Add salmon on top.
   Generously drizzle tahini sauce.
   Optional: sprinkle toasted sesame seeds.