Salmon Pasta with Bok Choy

I came up with this recipe because I wanted to try something new with salmon besides just grilling or baking it.  I got the bok choy from the Lake Farmparks Farmers Market. I always use E as a test for whether or not a recipe is good because he's a really picky eater :P He's not a huge fan of fish either and he really liked this recipe, so I guess that means it passes the test! If you can't' find bok choy, you could also use spinach. If you go that route, then I would omit the soy sauce and add cherry tomatoes, basil and maybe even a little lemon juice in it's place.

What you'll need:
8 oz. uncooked pasta (I used penne pasta, but any kind will do)
1 T. olive oil (don't use extra virgin olive oil because cooking it destroys some of the fatty acids that are good for you)
12 oz. skinless salmon filets, cut into pieces
2 cloves garlic, finely chopped
2 green onions, chopped
1 t. ginger
1 head of bok choy, washed and chopped
4 t. cornstarch
1 cup chicken or vegetable broth
2 T. soy sauce

What to do:
1. Cook and drain pasta. Set aside.
2. Cook salmon in 1 T. oil in a skillet over medium heat. Stir gently and cook about 4-5 minutes or until salmon flakes easily with a fork. Remove from pan.
3. Increase heat to medium-high and add garlic, green onions, ginger and bok choy. I added the bok choy a little at a time because it shrinks up when heated and is easier to stir if you don't cook it all at once. Cook until all of bok choy is wilted.
4. In a glass measuring cup, combine cornstarch, broth and soy sauce with a whisk. Pour into vegetable mixture and heat until bubbling and thick. Stir salmon back into the vegetables and serve over the pasta.