Ingredients Jump to Instructions ↓

  1. 2 skinned salmon fillets , preferably organic

  2. 2 tablespoons vegetable or peanut oil

  3. 1 clove garlic , finely minced

  4. Generous 1/2 cup shiitake mushrooms , stemmed and sliced

  5. 14 ounces, about 1 3/4 cups bok choy, stalks separated from the leaves, roughly chopped

  6. 3 tablespoons soy sauce

  7. 1 teaspoon sesame oil

  8. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce , sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.

  2. Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.


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