6 tbsp Bioglan Chia Seeds
4 6 oz. skinless salmon fillets
2 bunches bok choy, leaves halved
3 tbsp coconut or sunflower oil
Knob of ginger, peeled and julienned
2 clove of garlic, thinly sliced
Rice noodles or steamed brown rice, to serve
3 tbsp oyster sauce
3 tbsp tamari
1 ½ tbsp Chinese rice wine
1 tsp sugar
Sprinkle the chia seeds on a plate. Press each salmon fillet into the chia, coating one side.
To make the tamari dressing, put all the ingredients in a bowl and stir.
Heat 1 tbsp of oil in a large nonstick pan over high heat. Cook the salmon, chia side down for 2-3 minutes or until golden. Turn and cook for a further two minutes. Meanwhile, heat the remaining oil in a wok on high heat. Add the ginger and garlic and stir fry briefly. Add the bok choy and stir-fry for 1-2 minutes, until almost wilted. Add half the dressing and toss to combine.
To serve, place each piece of salmon on a bed of bok choy and drizzle over a little of the remaining dressing. Serve with rice noodles or steamed brown rice.