Serves 4 Ingredients: 4 salmon fillets x 200-250 gm each 500 gm bok choy heads and leaves (washed, halved lengthwise) 3-4 garlic cloves (sliced) 1/2 cup sliced leek, (washed) or green onion (if in season) 30 gm butter + 1 tsp corn oil Olive oil for brushing Dressing: 2 tbsp dill leaves (finely chopped) 2 tsp honey 1 tsp mustard Juice of one lemon 1 tsp balsamic vinegar 2 tsp fresh ginger (peeled, grated) 2 tbsp sesame oil Salt + pepper Method: Heat a large skillet or wok on high. Add butter and corn oil. Lower heat to medium. Add bok choy, leek and garlic. Stir gently to sauté; stirring for a few minutes, until vegetables start wilting. Cover and keep warm. Place salmon fillets in a baking dish. Brush them on all sides with olive oil. Sprinkle some salt and pepper. Bake in a preheated oven at 200 degrees Celsius. Remove after ten or twelve minutes only; or when flaky and moist. Meanwhile; add all dressing ingredients into a top screw glass jar lid. Shake vigorously to mix well and incorporate. Pour some over baked salmon; after transferring to serving dishes. Add sautéed vegetables aside and serve, with remaining dressing in a saucer; for extra drizzles, if desired.