Asian Salmon Fillets with Bok Choy and Maple-glazed Sweet Potato Medallions
By Sydne George
Serves 4, as a starter course
Ingredients:
(Salmon)
4 4-6-ounce wild salmon fillets
1 8-ounce jar all natural Plum sauce, divided (Asian food aisle)
3 tablespoons scallions, washed and sliced thinly
2 tablespoons toasted sesame seeds (Asian food aisle)
(Wilted Bok Choy)
3 tablespoons olive oil
2 large bunches Bok Choy, thoroughly washed and trimmed
Salt and freshly ground pepper
(Maple-glazed Sweet Potato Medallions)
2 medium sweet potatoes, thoroughly washed, sliced into 1?4 inch thick medallions
2 tablespoons olive oil
2 tablespoons pure maple syrup

Angio Foods Used
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