1lb bok choy/baby bok choy
1lb salmon of your choice (we used Atlantic)
2/3 C couscous
2 carrots, grated
1/2 onion, diced
toasted sesame oil
parsley, chopped fine
Chat Masala spice mix (get it at Indian supply store)
Gomashi (toasted sesame seeds ground with salt, or just use some of each)
salt & pepper
Preheat oven to 400. For a weekday meal, marinade your salmon flesh down in soy sauce, sake, olive oil, gomashi mixture for at least 30 min at room temperature. Place it in a small foil pan (this is to make things easier later) with a lining of parchment, adding a bit of the marinade on top so it is poached on the bottom by it. Put it in the oven.
Cut the bottoms of your bok choy and then slice so they’re in four parts lengthwise, but not necessarily completely cut apart. Wash them by immersing in water and drying with a salad spinner, if you have one. Heat a skillet to high and add toasted sesame oil or olive if you don’t have any. When hot, add bok choy and toss around to coat. Add gomashi to taste. Turn heat down if things are burning or smoking.
For couscous, heat 1-2 T olive oil and add onions at medium heat. Let soften a bit and add carrots and seasoning mixture, about 1-2 T. Add salt. Boil 1 1/2 C water, meanwhile adding couscous to onion mixture to toast a bit. When water is boiling, add to couscous mixture, turn off heat, cover immediately. Let it stand about 7 minutes to cook. Add parsley at end when fluffing to serve.
Serve it all up.