- In a small bowl, stir together the ginger, garlic, coconut aminos, rice vinegar, sesame oil and a pinch of salt. Place the fish in a glass container and pour in the marinade. Seal and refrigerate for at least 30 minutes and up to 2 hours.
- Remove the fish from the marinade, and set aside. Cut baby bok choy in half, lengthwise. In a pot, fill bottom third with water and steamer basket and add the bok chop and steam for no more than 5 minutes so that it is not fully limp.
- In a pan, melt oil or ghee and place salmon filets with all the marinade. Cover with a lid and cook until done, about 10-15 minutes.
- Divide the fish and vegetables between plates. Season with salt if needed. Cut one green onion into thin slices on a diagonal and sprinkle sesame seeds for garnish.
Optional: Can serve with sautéed mushrooms.