Heat 2 Tbs. oil in skillet; saute garlic, onion, ginger, and chile powder, for 3 minutes. Remove from heat.
In a bowl, combine canned salmon, bread crumbs, mayonnaise, lemon juice, and egg white. Add oil mixture. Form into patties (should make at least 4).
Heat 2 more Tablespoons of oil in skillet; fry the salmon cakes, approx. 4 minutes on each side. Remove to plate.
Heat another 2 Tablespoons of oil in skillet, sprinkled with ginger. Panfry Bok Choy, cut side down, for several minutes (2 heads, halved length wise).
Add 1/4 cup water, and cook for 1 minute. Remove to plate.
Drizzle with Teriyaki Sauce and Sesame Seeds.