Prep. Preheat oven to 325 F. Mix ingredients for wasabi crema together in a small bowl. Taste, and adjust to your liking. Then set aside.
Coat. Pat dry the salmon (1 lb) and sprinkle with salt (1 teaspoon) and pepper (1/2 teaspoon). Press to ahead. Sprinkle sesame seeds (1/2 cup) in an even layer on a large plate. Press the salmon into the sesame seeds, making sure to get an even coating.
Cook. Heat oil (1 tablespoon) in a large oven-safe skillet over medium-high heat. Once heated (oil should be shimmering), place the salmon fillets in the pan. Watch carefully as you don't want to burn the sesame seeds--this should take about 1-3 minutes on each side, but will depend on the heat of your pan. You want the sesame seeds to be golden. Make sure not to crowd the salmon, this may need to be done in 2 separate skillets. Flip the salmon and place the skillet in the oven. Cook for 10-15 minutes, or until the salmon is cooked through (Note 5).
Bok Choy. Meanwhile, heat oil (1 tablespoon) for boy choy in a non-stick pan over medium heat. Add the garlic (4 cloves), ginger (1 tablespoon), and red pepper flakes (1/4 teaspoon), and cook until fragrant -- about 2 minutes. Be sure to stir constantly so ingredients don't burn. Add soy sauce (2 tablespoons)and 1 tablespoon water and mix until well combined. Add bok choy (4 bunches) and toss to thoroughly coat. Cover with a lid and cook for 2 minutes. Remove lid, stir, and continue to cook for 3 minutes, or until most of the liquid has evaporated and the stalks are softened to your liking.
Assemble. Place boy choy on half of each plate and drizzle with sesame oil. Place cooked salmon on the other half, and pour the wasabi crema on top. Enjoy!