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).
Salmon & Bok Choy with Ginger–Tahini Sesame Drizzle
Serves 2
Crisp-seared salmon rests over tender bok choy and is finished with a creamy, savory tahini drizzle brightened with ginger, tamari, and rice vinegar.
Ingredients
Salmon & Bok Choy
2 wild salmon fillets (5–6 oz each)
2–3 cups fresh bok choy, chopped
1 tablespoon sesame oil, divided
1 teaspoon neutral oil (avocado or grapeseed), for searing
1 garlic clove, minced
½ teaspoon sea salt
Fresh cracked black pepper
Ginger–Tahini Sesame Drizzle
1½ tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
1 tablespoon gluten-free tamari
1 tablespoon freshly grated ginger
1–2 tablespoons warm water
1 teaspoon toasted sesame oil
Pinch sea salt
Optional: toasted sesame seeds, scallions, and cilantro for garnish,
Instructions
1. Preheat the oven
Preheat oven to 375°F.
Pat salmon dry and season with sea salt and black pepper.
2. Sear the salmon
Heat a skillet over medium-high heat and add the neutral oil.
Place the salmon flesh-side down and sear for 2–3 minutes, until lightly golden.
Flip the salmon so the skin side is down.
Transfer the skillet to the oven and bake 6–8 minutes, until the salmon reaches 125–130°F for a moist interior.
Remove from the oven and lightly brush with ½ teaspoon sesame oil.
3. Cook the bok choy
Heat a skillet over medium heat.
Add bok choy stems with 2 tablespoons of water. Cover and steam 1–2 minutes.
Remove the lid, add the garlic, and the remaining ½ tablespoon of sesame oil.
Add bok choy leaves and sauté 2–3 minutes until tender and vibrant. Season lightly with salt.
4. Make the drizzle
In a small bowl, whisk together tahini, lemon juice, and rice vinegar (the mixture will thicken).
Whisk in tamari and grated ginger.
Add warm water, 1 tablespoon at a time, until smooth and pourable.
Stir in toasted sesame oil and a pinch of sea salt. Taste and adjust seasoning if needed.
5. Serve
Place sautéed bok choy on a platter as the base, then place salmon on top.
Drizzle generously with the ginger–tahini sauce and finish with toasted sesame seeds, scallions, and cilantro if using.
Serve immediately.
