Kyoto Salmon with Baby Bok Choy

This is a light, healthy meal, and I really like the sauce. I serve this over rice, but I'm not including the instructions for that. I'd give credit to whomever I originally took this recipe long ago, but I don't remember which one it was anymore, there's a few out there. I'll add a photo next time I make it.

Ingredients
1 lb Salmon, cut into 2 (this is enough for 2 people)
1 tablespoon ginger diced small (I substitute garlic if I don't have ginger)
1 teaspoon mustard seeds (could probably substitute jarred mustard for this)
Pepper to taste
1 cup orange juice
1 cup soy sauce (or enough to cover the salmon while marinating)
1 Baby Bok Choy, leaves separated

1. An hour or two before you want to eat, mix the orange juice, ginger, mustard and pepper in a bowl.
   
2. Add in the salmon and pour in enough soy sauce so it's pretty well covered.
3. Cover with plastic wrap and refrigerate for 1 to 1 1/2 hours.
4. Heat a pan with some olive oil to medium high.
5. When the pan is hot, add in the salmon.
6. Pour the marinade in a sauce pan and heat to boiling, and then simmer while the salmon cooks.
   
7. Cooking time depends on how rare you like your salmon. I never time, but it's probably around 4 minutes on each side, enough to brown a little.
8. After one side has cooked and you've flipped the salmon, place the bok choy leaves over the top of the salmon (keeping part of the leaves elevated will keep them from getting soggy).
9. About 2 minutes into cooking the second side of the salmon, cover the pan, turn the heat down and cook for another couple minutes- this will steam the bok choy and cook the salmon through.
10. Serve over rice and spoon the sauce over the salmon and/or rice.