Cookwith - A Trip Down Memory Lane: Wok-Hei Seared Salmon & Market Vegetables

Ingredients

• 4 (5 oz) skin-on salmon fillets
• 2 tbsp avocado oil (or other high smoke point oil)
• 1/2 medium red onion, sliced
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, cut into strips
• 1 cup baby bok choy, halved lengthwise
• 2 cloves garlic, minced
• 1-inch ginger, peeled and julienned
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp chili flakes (optional)
• 2 scallions, thinly sliced
• 1 tbsp sesame seeds