Cut off the bottom of the bok choy and cut in the middle lengthwise. Cut the stems into 1-inch wide strips.
In a wok or large skillet, sauté the garlic and ginger in the olive oil about 1 minute over medium heat. Add the bok choy and sauté over high heat for about 3 minutes. Add water and continue to cook for another 4-5 minutes stirring occasionally. Season with soy sauce, hoisin sauce, a handful of chopped almonds and pepper and give it a last stir.
TO PREPARE THE SALMON:
Season the salmon fillets generously with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the fillets on one side until the hedges are starting to crisp up and turning golden brown. Turn them over and cook for another 1 to 3 minutes to finish. The fillets should be golden and still a bit opaque in the middle. Transfer them to a warm plate. Add a handful of chopped almonds to the pan and lightly sauté with the basil.
ASSEMBLE THE DISH:
Place a layer of the bok choy and place the fillets slightly above it. Spoon the sauté almonds with basil overall.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.