Braised Salmon with Rice Noodles and Bok Choy

Ingredients

• 4 portions Vital Choice wild salmon (4 to 6 ounces each)
• 2 cups water
• ¼ cup bonito flakes
• ¼ cup shoyu (natural soy sauce)
• 1 tablespoon minced fresh ginger
• 2 teaspoons sugar, preferably a natural sugar such as maple
• 2 teaspoons toasted sesame oil or organic macadamia nut oil
• 4 ounces rice noodles (vermicelli)
• 2 heads baby bok choy, cut into ½-inch diagonal pieces
• 1 teaspoon sesame seeds

Instructions

1. Bring the water to a boil in a small pot. Turn off the heat and add the bonito flakes. Let steep for 1 minute. Drain and reserve the liquid, adding it to a medium skillet. Discard the flakes.
2. Add the ginger, shoyu, sugar and toasted sesame oil to the bonito water.
3. Heat the liquid to a boil; add the rice noodles and greens. Lower the heat, cover and simmer 3 minutes, lifting the lid to mix once. Add the salmon, cover and simmer for 5 minutes, just until the salmon is pink in the center.
4. Divide the noodles, greens, broth and salmon between two shallow pasta plates or bowls. Top with a sprinkle of sesame seeds and serve hot.