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Sweet and Sour Salmon with Bok Choy
  • 2 fillets salmon , about 4 oz (113 g) each (*Footnote 1)
  • 6 bulbs baby bok choy , split in half (*Footnote 2)
  • 2 cloves garlic , minced
  • Sauce:
  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 1/4 cup sriracha (or your favorite chili sauce) (*Footnote 3)
  • 2 teaspoons soy sauce (or tamari for gluten free)
  • 2 tablespoons water
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