Heat a large nonstick skillet over medium-high heat until almost smoking hot.
Line the dried salmon with paper towels and place in the pan, skin side down, and cook for 4-5 minutes or until crispy.
Turn quickly to simmer for 15-20 minutes.
Meanwhile, in a small bowl, whisk together half of the soy sauce, honey, ginger and sesame oil.
Heat a medium pot with 2 inches of water. Leave the bok choy for 30 seconds and drain.
Plate salmon and boy chow over rice. Top with the ginger and soy sauce and sprinkle with toasted sesame seeds.