Salmon and Greens

Serves 2

1 sweet potato, cut in half lengthwise

2 tbsp olive oil, divided

2 6-ounce salmon steaks or fillets

1 tbsp Tamari or Soy sauce

1 large bunch Bok Choy, cut crosswise into 1-inch segments

3-4 tbsp Balsamic vinegar

Salt and pepper to taste

Preheat oven to 350 degrees F.

Place sweet potato, cut side down, on a lightly oiled baking sheet and bake until soft, about 25 minutes.
Meanwhile, before the potato is done, heat 1 tbsp olive oil in a large, non-stick skillet. Rinse and dry the salmon and season with tamari.
Place salmon in skillet and brown for about 4 minutes a side (for steaks) or skin-side down for about 12 minutes or until cooked through (for fillets). Set aside and keep warm.
Add remaining oil and add Bok Choy, tossing to coat. Cover and cook for about 5 minutes until bright green. Sprinkle with balsamic vinegar.
When potato is done, arrange greens and potato on plates and add the salmon. Season with freshly ground black pepper and salt and serve.

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