Seared Salmon Steaks With Sesame Ginger Bok Choy

Bring chicken stock to a boil in a medium saucepan. Add ginger, garlic, white pepper, half of the salt, half of the sesame oil and half of the ponzu sauce. Simmer covered, for fifteen minutes.

Meanwhile, cut bok choy into halves. Rinse thoroughly, and soak, cut side down, in a bowl of cold water.

Wipe salmon steaks dry. Drizzle with half of the olive oil. Season with remaining salt and black pepper on both sides.

Add bok choy to simmering stock. Cover and simmer until just fork tender, about 5 minutes. Remove from stock and keep warm. Continue simmering stock, uncovered, to reduce slightly.

Heat a skillet (preferably cast iron) to medium high. Add remaining olive oil and heat to slightly smoking. Add salmon, searing about 3-4 minutes per side until salmon segments are just pulling away from the bone. Do not overcook.

Arrange bok choy on serving platter. Top with seared salmon. Spoon stock mixture over all. Drizzle with remaining sesame oil and ponzu sauce. Serve immediately.