Tonight it was grilled salmon filets, with a quick Asian-style sautée of baby bok choi, tomatillo and onion, in sesame oil and soy sauce. The latter veggie dish I learned about on a trip to China two years ago, where it appeared at almost every meal, including breakfast, though without the tomatillo. These little bok chois, sautéed whole, in this simple fashion, are quick and really excellent. Takes no more than ten minutes. Plus the tomatillos, sliced into bite-sized chunks, also work extremely well. It's now a major side-dish in my family dinners.
caw