4 tablespoons unhulled sesame seeds
4 skin-on salmon fillets (4–6 oz. each)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
¼ cup soy sauce
3 tablespoons fresh lime juice
2 tablespoons honey
1 medium garlic clove, minced
1 teaspoon finely grated fresh ginger
1 pound baby bok choy, rinsed and quartered lengthwise
½ Holland chile, seeded and thinly sliced (optional)
1. Preheat oven to 200 degrees. Place sesame seeds on a baking sheet. Season salmon with salt and pepper, and press both sides into sesame seeds to coat evenly.
2. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Place salmon skin side down and cook 3–5 minutes. Turn fish over and cook 3–5 minutes more. Remove from heat; transfer salmon to plates and keep warm in oven. Wipe skillet clean.
3. In a small bowl, combine soy sauce, lime juice, and honey; set aside. Heat garlic, ginger, and remaining oil in skillet. Add bok choy, and chile if using, and toss to coat. Add 1 tablespoon of soy mixture and cover pan with lid. Steam until tender, 2–3 minutes. Remove from pan; set aside.
4. Pour remaining soy mixture into skillet. Increase heat and boil until slightly reduced, 2–3 minutes. Serve salmon and bok choy with sauce.