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2 tablespoons olive oil, divided
6 salmon fillets 1/3 cup honey mustard 2 tablespoons onion flakes Freshly ground black pepper 1/2 cup finely chopped dry-roasted cashews 2 cloves garlic, minced 1 bunch bok choy, rinsed well and chopped Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat. Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender. Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper. Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.
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