Bully Boy’s Teriyaki Salmon

1/4 pound thin green beans, trimmed
1/2 baby bok choy, cut lengthwise
2 tablespoons unsalted butter
1 (5- to 6-ounce) skinless salmon fillet
Salt and pepper
6 tablespoons Teriyaki Sauce (see recipe)
Black and white sesame seeds, for garnish

Bring a large saucepan of water to a boil over high heat. While water is boiling, prepare an ice bath by filling a large bowl with ice and covering with water. Set aside.
Add green beans and bok choy to boiling water. Boil 5 minutes, then remove vegetables and put them in the ice bath until cool. Remove from ice bath and let drain. Set aside.
In a large skillet, melt butter over medium heat. Watch for light brown specks to form at the bottom of the skillet, about 5 minutes. Pour half the butter into a small bowl. Return pan with remaining butter to stove over medium heat.
Season both sides of salmon with salt and pepper. Place salmon in pan and cook 3 minutes, then flip and cook other side 3 minutes, until medium, which is chef’s recommendation. Adjust cooking time according to your preference.
Remove salmon to a plate and return reserved browned butter to skillet. Add beans and bok choy and saute 3 minutes. Transfer vegetables to serving plate and top with salmon. Pour Teriyaki Sauce over salmon and vegetables and sprinkle with sesame seeds. Serves 1.

Nutritional information

Per serving: Per serving: 645 calories (percent of calories from fat, 39), 33 grams protein, 66 grams carbohydrates, 1 gram fiber, 29 grams total fat (16 grams saturated), 166 milligrams cholesterol, 2,218 milligrams sodium.