Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons Sriracha
• Kosher salt and freshly ground black pepper
• Four 6-ounce skinless salmon fillets
• 1/3 cup black chia seeds
• 1/4 cup vegetable oil
• 4 baby bok choy, halved
• 3 tablespoons soy sauce
• 2 tablespoons maple syrup

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Instructions

1. Preheat the oven to 350 degrees F. Stir together the mustard, Sriracha and 1/2 teaspoon each salt and pepper, and then rub all over the salmon.
2. Spread the chia seeds on a plate, and then place what would be the skin-side of the salmon on the seeds, pressing lightly to coat.
3. Heat the oil in a large heavy skillet over medium-high heat until hot. Sear the salmon in two batches, seeded-side down, until browned around the edges and the seeds are set and form a crust, about 3 minutes per batch. Transfer the salmon, seeded-side up, to a baking sheet. Transfer to the oven and bake until just cooked through, 6 to 8 minutes.
4. Wipe out the skillet.
5. While salmon bakes, put the bok choy in the skillet with the soy sauce, maple syrup and 1/4 cup water. Cover, bring the liquid to a simmer and cook until the bok choy is tender, about 8 minutes. Uncover and continue to cook until the liquid forms a glaze, 4 to 6 minutes. Serve the salmon with the bok choy.