Grilled Salmon & Bok Choy Avocado Salsa

I'm sure you can imagine after spending 2 weeks of eating only vegetables, fruit, and water how excited I was about this dish.  Salmon!!!  Seemed like a juicy steak at the time.  It's funny how heightened your taste buds are when you only give them fresh non processed food for a few weeks.  I enjoyed every bite of this meal, and ate very slowly to savor it as much as possible.

Preheat oven to 350 degrees F or heat a grill to medium high.  In a medium bowl combine a peeled and segmented orange.

Add 1/2 diced avocado, red onion, freshly chopped cilantro, lime juice and olive oil.  Season to taste with salt and pepper and set aside.

Season 3 heads of bok choy with salt and pepper.  Drizzle with olive oil.

Do the same seasoning as the bok choy on 1-8oz or 2-4oz salmon fillets (I cut my 8oz fillet in half to make two servings.)  Grill salmon, flipping halfway through, until cooked through.  Grill bok choy until bright green and slightly wilted, about 1 minute per side.

Spoon avocado salsa over fish and bok choy and serve.  I was pleasantly surprised by how well all of these flavors went together.  It was a test to see if you could pile the perfect bite onto the fork - salmon, bok choy, orange and avocado...check.  Delicious!

Grilled Salmon & Bok Choy Avocado Salsa

Serves 2

Adapted from Whole Living Magazine

1 orange

1/2 avocado

1 tablespoon chopped red onion

1 tablespoon freshly chopped cilantro

1 tablespoon lime juice

1/2 teaspoon olive oil

2-4oz salmon filets

3 heads of bok choy, halved

salt and pepper to taste

olive oil for drizzle

Preheat oven to 350 degrees F, or heat grill to medium high.

In a medium bowl combine orange, avocado, red onion, cilantro, lime juice and olive oil.

Season to taste with salt and pepper and set aside.

Season salmon filets and bok choy with salt, pepper and drizzle with olive oil.

Grill salmon, flipping half way through, until cooked through.

Grill bok choy until bright green and slightly wilted, about 1 minute per side.

Spoon avocado salsa over fish and bok choy.