Sesame Salmon with Bok Choy

Preheat oven to 375 degrees F. On waxed paper, sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper to season all sides. Coat 1 side of each salmon fillet with sesame seeds.

Heat oven-safe 12-inch skillet over medium-high heat until hot. Add salmon, seed side down, and cook 2 minutes (do not turn). Transfer skillet to oven and bake salmon 10 to 12 minutes or just until salmon turns opaque in center.

Meanwhile, in 5 1/2- to 6-quart saucepot, combine soy sauce, garlic, ginger, sesame oil, and crushed red pepper. Add bok choy to soy-sauce mixture; with tongs, toss to combine. Cover and heat to boiling over high heat. Reduce heat to medium and cook, covered, 8 minutes, stirring occasionally. Uncover and cook 3 minutes longer or until bok choy is tender.

Remove saucepot from heat. With tongs, transfer bok choy to 4 dinner plates; discard garlic. Whisk butter into soy-sauce mixture until blended. Place salmon, seed side up, on plates with bok choy and drizzle with soy-sauce mixture.