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1
Preheat the oven to broil with the rack 6 to 8 inches below the lighted broiler plate.
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2
Place the tomatoes, 1/4 cup of the olive oil, marjoram, lemon zest and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and the lemon juice in a 10-inch saute pan, saute quickly, and set in the oven on the rack.
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3
Cook until the tomatoes are well caramelized, 8 to 10 minutes.
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4
Remove from the oven and allow to cool for at least 10 minutes.
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5
Add the basil to the vinaigrette and toss to blend.
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6
Set aside until ready to use.
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7
Place the bok choy in a Dutch oven with the water and turn the heat up to high.
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8
When the water begins to boil, season the bok choy with 1 teaspoon of the salt and the 1/2 teaspoon white pepper.
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9
Place a lid on the pan and steam the bok choy until most of the liquid has evaporated and the bok choy is tender, about 6 to 7 minutes.
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10
Remove from the Dutch oven and slice each bulb in half lengthwise.
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11
Place the bok choy, cut side down, on a plate with the leaves in toward the center of the plate and the bulb ends facing towards the rim.
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12
To cook the salmon, lay the fillets in a 12-inch saute pan and season with the remaining salt and remaining black pepper.
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13
Brush the remaining 1 tablespoon of olive oil over the salmon, arrange marjoram sprigs over top, and broil in the oven until the salmon is browned and cooked through, about 5 to 6 minutes.
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14
Remove from the oven and lay the salmon on the bed of bok choy.
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15
Top with the tomato and lemon vinaigrette.
