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Asian-Spiced Salmon with Braised Bok Choy

Ready In: 20 Minutes

Prep Time: 20 Minutes

Cook Time: 12 Minutes

Serves 4

Put 2 tablespoons of the oil in a heavy skillet large enough to hold all the fillets in one layer without crowding. Put the skillet over medium-high heat. Rub the fillets with the five-spice powder. Put the salmon in the skillet, skin side down, cover, and cook for 3 minutes. Turn the fillets and cook for 3 minutes. Turn off the heat and let the salmon keep warm in the skillet.
While the salmon cooks, fill the sink with cold water. Put the remaining 2 tablespoons oil in a large, deep skillet, Dutch oven, or wok over medium-low heat. Peel the garlic. Drop the garlic down the chute of a food processor with the motor running. Scrape the garlic into the skillet and cook for 1 to 2 minutes, stirring once or twice to prevent burning.
While the garlic cooks, cut 1 inch from the bottoms of the bok choy and cut off any damaged tops from the leaves. Cut the leafy top half of the bok choy crosswise into 2-inch-wide strips and the thicker bottom half into 1-inch-wide strips. Wash briefly but vigorously in the sink and add to the skillet, without draining. Season with salt and pepper to taste, add the chicken stock, and stir. Raise the heat to high, cover, and cook for 4 to 5 minutes, or until the thickest parts of the stems are just tender.
To serve, put a salmon fillet in the center of a large soup plate with the bok choy on both sides. Spoon the cooking broth from the bok choy over the top of the bok choy.