Season salmon with 3 Tbsp Coconut Aminos Garlic Sauce and let marinate at room temperature for a ~ 5 minutes. In a large, deep skillet, combine FOND bone broth and ¼ cup Coconut Aminos Garlic Sauce. Bring to a boil; and reduce to a simmer. Gently lower the salmon pieces into the simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). It’s important to cook covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Using a wide slotted spatula, remove salmon from liquid.
Next prepare the bok choy and lemon garlic sauce: Heat a pan with 1 tsp avocado oil, add the sliced garlic and cook for a minute until translucent. Take two tablespoons of the broth from the other pot and add it to the pan with the bok choy. Close the lid and sauté for about 2-3 minutes.
Remove the bok choy to make the sauce: Stir together 3 Tbsp Coconut Aminos Garlic Sauce with 1 tsp arrowroot powder, then add it to the pan. Add ¼ cup of the bone broth from the other pot and stir everything on high heat until it becomes translucent, then turn of heat. Stir in lemon zest and chopped fresh dill to your liking.
Serve salmon filets and sautéed bok choy topped with the lemon garlic sauce; garnished with lemon slices and dill sprigs or fresh cilantro. Delightful!