Seared Salmon Teriyaki with Steamed Rice and Garlic Ginger Sesame Baby Bok Choy

Ingredients and Shopping list: 4 servings
2 # Wild, Fresh Sockeye Salmon, 6oz per person depending your personal portion size
2 Tbsp Olive oil or other cooking oil
1-2 cups of raw white or brown sticky rice
8 pieces baby bok choy, quarter, wash and drain
2 tsp toasted sesame seeds
2 tsp Chili Toasted Sesame Oil
4 garlic cloves, minced,divided
1 inch piece of ginger, peeled minced, divided
2 star anise
1/4 cup mirin
1/4 cup orange juice, freshly squeezed
1/4 cup Kikkoman panzo sauce
1/4 cup Tamari soy sauce, or some other thicker, richer soy sauce
1 TBSP corn starch

Salmon:
Remove all gristle, bones and skin from salmon, cut into either strips or blocks. You can also use salmon steaks. Get a pan hot on med high heat with about 1 Tbsp of oil in pan. When It starts to smoke add the salmon and sear about 3 minutes per side to get a good crust and not over cook it. Cook it longer and lower the temperate of the pan if you like it more well done.

Bok Choy:
Heat a large saute pan or wok over med high heat. Add the sesame oil and 1 TBSP oil into the pan and as soon as it's hot add the bok choy, sear it for a minute and then stir it and throw 1 TBSP ginger and 2 cloves of minced garlic and sesame seeds on top and stir again. Keep stirring, you want to almost steam the bok choy and wilt it and heat through with out burning the garlic or ginger. It should be crisp and take about 4 minute total in cooking time. If you like you can season the bok choy with some soy sauce or salt if you like.

Rice:
Cook the rice according to package directions or buy already cooked rice. At least then it's semi homemade and still delicious.

Sauce:
Put the rest of the garlic and ginger and star anise into a small sauce pan. Combine the liquid ingredients and pour all but a 1/4 cup into the sauce pan. Add the cornstarch the remaining liquid to make a slurry. Bring the small sauce pan to simmer and very carefully stir in the slurry to slightly thicken the sauce. Strain and glaze over salmon when done cooking or serve it on the side.