Wash Bok Choy and roughly chop.
Heat the Olive Oil in a wok, stir fry the bok choy on a high heat for 2-3 minutes and season with soy sauce.
Pan-fry the salmon fillets, skin side down, pressing down slightly until the skin turns crispy and the Salmon flesh is just cooked.
Arrange the bok-choy on a plate, top with a salmon fillet and pour over the Wild Appetite Matakana Bell Pepper Pour Over Sauce.
Serve with lime slices and black pepper.