Apricot-Glazed Salmon With Bokchoy

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Not Eating Out in New York
Nutrition per serving    (USDA % daily values)
CAL
556
FAT
84%
CHOL
78%
SOD
36%

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Ingredients for 2 servings

2 salmon steaks (preferably wild-caught from Alaska)

1 head bokchoy, torn from its core

2 large clove garlic, chopped

1 tablespoon apricot preserves

3 teaspoons soy sauce

2 tablespoons and 1 teaspoon vegetable or canola oil

salt and pepper

steamed rice for serving

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