1. Heat a large non-stick frying pan over high heat to almost smoking hot. Pat dry salmon with paper towel and place to the pan, skin-side down, and cook for 4-5 minutes or until crisp. Turn for a quick 15-20 secs sear.
2. Meanwhile, combine soy sauce, honey, ginger and half the sesame oil in a small bowl.
3. Put a medium pot with 2 inches of water to boil. Place bok choy for 30 seconds and drain.
4. Plate salmon and boy choy over rice. Drizzle over ginger and soy sauce and sprinkle with toasted sesame seeds.

Notes:

1. Clean the salmon skin by running your chef’s knife along the skin with a bit of pressure, scraping the scales off
2. If you are using an uncoated pan, heat it with high smoke point oil like safflower or grapeseed oil (not olive oil). Use a sturdy, metal turner/spatula that can really get under the fish, not one of those flimsy plastic ones.