Preparation

• Rinse the salmon under cold water, and pat dry with paper towels. Lightly coat a deep baking dish with oil or line it with parchment. Wash the bok choy, dry it as well as possible, and cut off the tough bottom. Cut it into 1-inch pieces if using large bok choy, or slice in half lengthwise if using baby bok choy. Place the prepared bok choy in the bottom of the baking dish, creating a bed for the salmon.

Seasoning

• Choose Asian flavored seasonings and sauces for this dish. The sweet and salty, or even sour, flavors of South East Asian cuisines suit both the vegetable and the fish. Hoisin, soy sauce, or teriyaki all add moisture and flavor to the fish, while the spiciness of cumin, coriander or chili pepper adds body. Freshly grated ginger and minced garlic also suit the dish, and are absorbed well into the salmon. Whisk together your sauce, spices and fresh ingredients and pour over the vegetable and fish at the same time.

Baking

• Preheat the oven to 400 to 425 degrees Fahrenheit. Place the baking rack in the middle of the oven to allow the heat to circulate evenly. Place the prepared dish in the middle of the rack and heat for 10 to 15 minutes, or until a thermometer inserted into the middle of the fish reads at least 160 F.

Alternatives

• You can also poach salmon and bok choy in a deep skillet on medium-high heat on the stove with the desired sauce or spices, covered, for 6 to 8 minutes. Alternatively, cut deboned salmon into 1-inch pieces and simmer it with bok choy in a coconut-milk based curry sauce. Other quick-cooking vegetables, such as peppers, can be cooked with salmon in lieu of bok choy or in addition to it.