Salmon with Bok Choy
Remove bones from salmon fillet if necessary. Crush chile peppers in a mortar and mix with soy sauce, honey, balsamic vinegar and sesame oil. Pour the marinade over the salmon and marinate for about 3 hours, turning occasionally.
Trim bok choy, separate leaves, rinse, shake dry and chop the leaves as needed. Blanch in boiling salted water for about 5 minutes. Rinse in cold water, drain and season with salt and lemon juice.
Cook salmon fillets in hot butter on the skin side over low heat until cooked through, about 6 minutes.
Serve salmon with bok choy.