Seared Salmon With Ponzu And Baby Bok Choy

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1/2 cup soy sauce

3 tablespoons water

2 tablespoons rice wine vinegar

1 1/2 tablespoons freshly squeezed lime juice

1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon )

1 serrano chile, stemmed and sliced (with seeds)

1 scallion, (green and white) thinly sliced

8 baby choy, halved, or 3 medium bok choy, quartered, about 1 pound, well rinsed

4 (5 to 6 ounce) salmon fillets, skinned

Kosher salt freshly ground black pepper

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