Asian-spiced Salmon with Braised Bok Choy

Ingredients

• 2 tablespoons five spice chinese (see notes)
• 1.5 pounds bok choy 
• 0.8 cup fat-skimmed chicken broth 
• 2 teaspoons garlic minced
• 4 teaspoons salad oil 
• 1.5 pounds boned salmon fillet with skin (maximum 1 in. thick)
• 4 servings salt and pepper 

Equipment

• bowl
• frying pan
• spatula

Directions

1. Rinse bok choy; trim off and discard tough stem ends and any bruised parts.
2. Cut the leafy tops crosswise into 2-inch strips; cut the stems crosswise into 1-inch pieces.
3. In a 10- to 12-inch frying pan over high heat, stir garlic in 2 teaspoons oil until sizzling, 1 to 2 minutes.
4. Add bok choy and broth, cover, and cook until thickest stems are just tender when pierced, 4 to 5 minutes; keep warm.
5. Meanwhile, rinse salmon, pat dry, and cut into 4 equal pieces. Rub fish evenly with five spice.
6. Pour remaining 2 teaspoons oil into a 10- to 12-inch frying pan over high heat. When oil is hot, in about 1 minute, lay salmon, skin down, in pan; cook 3 minutes. With a wide spatula, turn fish and cook until it is opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes more.
7. Place salmon in wide bowls and spoon bok choy and broth equally around fish. Season to taste with salt and pepper.