In a dry pan, roast the sesame seeds for the stir-fried vegetables and marinade until fragrant.
For the marinade (30 minutes to 1 hour): add all marinade ingredients and the salmon fillet to a Ziploc bag or bowl. Massage the marinade into the fillet. Marinade in the fridge for 30 minutes to 1 hour.
FYI: if your salmon fillet is with the skin, make cuts on the skin side so the fillet can soak up the marinade.
In a wok or large skillet, heat cooking oil over high heat. Saute onion for 1-2 minutes, while stirring.
Then add garlic, bell pepper, and carrot. Stir-fry for 5-8 minutes, stir occasionally. Reduce heat if necessary. Last minute, add bok choy, soy sauce, and sesame sauce. Stir-fry for another minute.
Meanwhile, heat another skillet over medium heat with a little cooking oil. Take salmon out of the marinade and cook salmon on both sides. This will take about 3-4 minutes each side, depending on how thick the fish is.
When ready serve with stir-fried veggies and sprinkle with extra sesame seeds and spring onions.
Tamari and soy sauce share a similar color andflavor, and are both a byproduct of fermented soybeans. The only difference, Tamari is made without wheat and doesn’t contain any gluten.