For anyone in the States, this recipe seem intimidating because of an unknown ingredient. Don’t worry, pak choi is just the U.K. term for bok choy! For this recipe, I opted for baby bok choy–one of my favorites because of its refreshing, juicy bite that really works well with delicious marinades. The only other cultural difference/problem is the absence of red chillies in the U.S. You can use jalapeño or (like I did) drizzle a little sriracha overtop for a nice kick. This bok choy/salmon combo found in Tesco magazine’s Sesame Salmon with Pak Choi recipe makes for a super-easy weeknight meal!
How to make it an A+: Sprinkle the salmon with salt and pepper. This recipe also needs a little sweetness. Add a little brown sugar into the mix. Or, some sweet chili sauce in a drizzle at the end. Lastly, you may want to broil instead of bake to really get a crisp, toasted sesame seed coating. Enjoy!