Meals for the Mind

Ingredients: 

• 2 salmon fillets, 4-6 oz each 
• 1 cup brown rice, uncooked 
• ⅓ cup low-sodium soy sauce 
• 1 tablespoon honey 
• 1 tablespoon olive oil 
• Salt and pepper, to taste

Bok choy 

• 2 garlic cloves, minced 
• 1 tablespoon olive oil 
• Salt and pepper, to taste 
• 5-6 baby bok choy, halved 

Instructions: 

1. Cook one cup of brown rice according to the package (around 20 min).
2. Cut the bok choy in half vertically, wash well, dry, and set aside. 
3. In a small bowl, add the soy sauce and honey and stir well. 
4. Warm a non-stick skillet on medium-low heat, add olive oil, then raise the heat to medium-high. 
5. Place the salmon and cook until golden brown on 1 side, about 4 minutes. Carefully, turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp, about 3 minutes more. 
6. Add the soy sauce and honey mixture during to the salmon and reduce slightly. Cover the salmon with the sauce using the spatula, making sure the entire fish is covered. 
7. Heat up a medium skillet on medium-high heat and add olive oil. Once hot, add the bok choy cut side down then add garlic, salt, and pepper and stir fry for 4 minutes. 
8. In a shallow serving bowl add a generous scoop of rice and place the bok choy next to the rice. Add the salmon filet over the rice and bok choy and serve.