Grilled Salmon and Bok Choy Salad

Ingredients

• Salmon fillets (2, skinless)
• Bok choy (4 cups, chopped)
• Cucumber (1, diced)
• Red bell pepper (1, thinly sliced)
• Carrots (2, julienned)
• Green onions (1/2 cup, chopped)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Honey (1 tablespoon)
• Rice vinegar (2 tablespoons)
• Soy sauce (2 tablespoons)
• Lime (1, juiced)
• Salt (to taste)
• Pepper (to taste)
• Sesame seeds (2 tablespoons, toasted)

Instructions

1. Preheat the grill to medium-high heat.
2. Season the salmon fillets with salt and pepper on both sides.
3. Place the salmon on the grill and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from the grill and set aside to cool slightly.
4. In a large mixing bowl, combine the chopped bok choy, julienned carrots, sliced red bell pepper, diced cucumber, and chopped green onions.
5. In a small bowl, whisk together the lime juice, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and a pinch of salt and pepper to create the dressing.
6. Pour the dressing over the salad mixture and toss gently to coat all the vegetables evenly.
7. Once the salmon has cooled, flake it into bite-sized pieces and gently fold it into the salad.
8. Sprinkle the toasted sesame seeds on top for added crunch and flavor before serving.