In a large non-stick skillet off of the heat, whisk together all of the ingredients except for the salmon and water. Arrange the salmon in the skillet, flat-side up. Cook over medium heat for 5 minutes or until the sauce is reduced by half and the salmon is caramelized. Flip the salmon over and cook for another 2 minutes or until just cooked. Set aside on a serving dish. Add the water to the sauce and bring to a boil. Pour over the salmon.
Place a steamer basket in the bottom of a large pot. Add enough water to just reach the bottom of the steamer. Cover and bring to a boil.
In a bowl, combine the vegetables with the sesame oil. Season with salt. Place the bok choy in the steamer basket. Cover and cook for 2 minutes. Add the carrot ribbons. Cover and cook for 30 seconds or until the vegetables are tender, making sure there is always enough water in the pot.
Serve the salmon with the vegetables. Sprinkle with the peanuts and cilantro leaves, if desired. Delicious served with jasmine rice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.