Crispy Salmon with Steamed Bok Choy and Basil-Caper Relish Recipe

Ingredients (15)

• 2 tablespoons capers, drained, rinsed, and roughly chopped
• 2 tablespoons chopped pitted kalamata or taggiasche olives
• 1 small shallot, minced (about 1 tablespoon)
• 1 thai bird or serrano pepper, seeded and chopped
• 1/2 cup chopped fresh basil leaves
• 2 scallions, finely sliced
• 3 anchovy filets, finely chopped
• 1 teaspoon honey
• 1 tablespoon juice from 1 lemon
• 1 tablespoon balsamic vinegar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 skin-on salmon filets, about 6 ounces each
• 2 tablespoons vegetable or canola oil
• 1 1/2 pounds baby bok choy, leaves cleaned and rinsed, but not dried