Salmon with Honey-Ginger Glaze

4 tablespoons gluten-free Tamari sauce, such as San-J Organic Tamari

1 tablespoon chopped fresh ginger root

2 tablespoons honey

Finely grated zest of 1 lime or 1/2 lemon

4 salmon fillets, without skin, about 6 ounces each

2 tablespoon peanut or canola oil

1 tablespoon sesame seeds, lightly toasted in a dry skillet

Stir-Fried Veggies:

1 pound baby bok choy, thinly sliced lengthways, or mixed Asian stir-fry greens

1 medium carrot, peeled and slivered paper-thin with a vegetable peeler

4 green onions, dark green part of leaves discarded, thinly sliced

Pinch of hot red pepper flakes

2 tablespoons water

4 teaspoons aromatic toasted sesame oil

Combine the Tamari, chopped ginger, honey, and lime zest in a shallow dish. Mix well, add the salmon fillets, and turn to coat. Let stand for 10 minutes.

Heat 1 tablespoon of the peanut oil in the skillet over medium-high heat. Add the salmon fillets and cook on both sides until golden brown and cooked through, about 4 minutes per side.

While the salmon is cooking, heat the remaining peanut oil in a separate skillet over medium-high heat, Add the bok choy, carrot, green onions, and pepper flakes. Add the water, and stir fry until tender-crisp, about 4 minutes. Sprinkle with 1 teaspoon of the sesame oil.

Divide the stir-fried veggies among 4 plates, and top with the salmon fillets. Sprinkle with the sesame seeds, and drizzle with the remaining sesame oil. Serves 4.