Baked Salmon with Sweet Mustard Vinaigrette and Garlic-Ginger Baby Bok Choy

Wow, three posts in one day!  Consider yourselves lucky!…or me a loser…so be it!  Shall I whine about what today is?  Last day of vacation — now back to the real money making world.  Boo!  We were going to sit by the pool and grill our salmon tonight, just to soak up as much fun and sun as I could.  However, I’m too tired to mess with that!  I slept very poorly last night and have been dragging a bit today because of it.  I did manage to get a great dinner out tonight though.  Day one – done!

As usual we try to eat seafood, especially fatty fish, once a week.  We should probably start shooting for two, but one goal at a time.  I am always looking for new flavors to salmon, and this one really isn’t that new to us…but a little different in presentation.  Also, we had a side of baby bok choy which I had never had before.  At the last minute I decided to throw some bacon in the bok choy…I know, I know.  You readers are probably thinking: “C’mon, Jennifer, there are fats other than bacon!”  I am aware of this!  However, I would prefer to have readers that feel as passionately about bacon as I do and instead say things like, “Man that Jennifer; she’s so awesome!  She puts bacon in everything!”  Well, whatever.  I did, and I feel no remorse!

Ingredients for Salmon

  • 1 lb. salmon, cut into 4 equal servings
  • extra-virgin olive oil for rubbing
  • salt and pepper to taste
  • 1 shallot, minced
  • 3 tbsp. white wine vinegar
  • 2 tbsp. stone-ground mustard (read your label here)
  • 1 tbsp. honey, optional
  • 4 tbsp. extra-virgin olive oil


  1. Preheat oven to 350 degrees.
  2. Rub both tops and skin sides of salmon pieces liberally with olive oil.  Salt and pepper to your liking.  Place skin-side down on a foil-lined sheet pan.
  3. In a small bowl whisk all vinaigrette ingredients together (shallot through olive oil).  Make sure they are well blended, set aside.
  4. Bake salmon for 20-25 minutes or until it flakes easily with a fork.
  5. Serve salmon with vinaigrette drizzled on top.


Ingredients for Bok Choy

  • 3 bundles of baby bok choy, ends trimmed off and leaves washed
  • 1 tbsp. coconut oil
  • 3 slices uncured bacon, diced
  • 1 tsp. fresh ginger, minced
  • 4 garlic cloves, minced
  • salt and pepper to taste


  1. I used my stainless steel wok to accomodate the bulk from the leaves so I started by heating the pan gradually and added some coconut oil to prevent sticking.  If you are using a non-stick pan you can omit the extra oil and just start sauteeing your bacon.
  2. Once bacon is cooking down add your ginger and garlic.
  3. When bacon begins to crisp, add your bok choy.
  4. Saute for a minute or so and you will see it immediately starts to wilt down.  Place lid on pan and let cook for about 5 minutes.
  5. Check tenderness and cook longer if needed, but it doesn’t take long at all.  Once the bok choy is ready sprinkle with salt and pepper to your liking.
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