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