This week my AHO box had fresh marjoram in it. I have never cooked with marjoram, so as I was looking around the Internet I stumbled upon this recipe from Emeril on the Food Network website. The irony is that tomatoes and bok choy also came in this week's box and we had a salmon fillet in the freezer from my father-in-law's fishing trip to Alaska that we wanted to use. I'm not much of a fish eater and I usually shy away from Emeril's recipes because most of them are involved and time consuming, this one was quick, easy and turned out amazing! I used four regular tomatoes, seeded and chopped, and one full sized bok choy. If you are feeding four, you need would need two full sized bok choy, but for the two of us one was fine. The lemon in this dish cut the richness of the salmon and the marjoram added a subtle, yet elegant freshness to the dish.
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