Citrus Salsa with Salmon and Bok Choy

November 18, 2012 by Leanne Vogel November 8, 2017

A 15 minute meal complete with a fresh orange and avocado salsa, a fillet of moist salmon and lightly cooked bok choy.

Ingredients

Citrus Salsa

• 1 navel orange, peeled, inner skin removed and segmented
• ½ avocado, diced
• 1 tablespoon finely diced red onion
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• Juice from ½ a lemon
• Pinch crushed red pepper flakes
• Sea salt, to taste
• Fresh pepper, to taste

Salmon

• 2 (4-ounce) wild salmon fillets

Bok Choy

• 3 heads bok choy, roughly chopped
• 2 tablespoons slivered almonds
• Pinch crushed red pepper flakes

Instructions

1. Combine salsa ingredients in a small bowl. Stir to coat, cover and place in the fridge until ready to use.
2. Preheat a non-stick pan on medium heat. Add salmon, flipping halfway through, until cooked. About 3 to 4 minutes per side. When you have about 1 minute left, add a spritz of lemon juice from your leftover squeezed lemon. Just a touch is all you need!
3. Meanwhile, heat a second pan on medium heat and add bok choy. Cook until bright green and slightly wilted, about 1 minute per side. Transfer to a plate and top with slivered almonds and red pepper flakes.
4. Spoon salsa over fish to serve.

Nutrition Information Per Serving