Creating chef inspired dishes can be easy with the perfect ingredients and easy directions. We’re going to teach you an easy and extremely tasty dish using fresh salmon with baby bok choy and shiitake mushrooms.
We understand that getting your family to eat salmon will be a challenge if you’re not used to serving it. This recipe will make even the most feared salmon eaters fall in love with it. Even the picky little kids will love the full flavors of this dish.
Let’s get started!
What Ingredients You’ll Need
Surprisingly this meal shouldn’t take you more than 30 minutes to prep and cook which is perfect for busy day and busy family.
- Basmati rice
- Kosher salt
- 4-5 heads of baby bok choy
- ¼ pound of shiitake mushrooms (make sure to remove the stems)
- Vegetable oil or extra virgin olive oil
- 3-4 scallions (removed the white part)
- Fresh ground black pepper
- Soy sauce (organic preferably)
- Rice wine vinegar
- 4-5 salmon filets (6-8 ounce filets)
Most of these ingredients you can find at your local super market or specialty market. If salmon isn’t available freshly in your area it’s okay to use frozen salmon as long as it is of high quality and let to thaw out in the fridge overnight.
Directions
Cook your rice in a rice cooker or sauce pan. Whichever you have available is perfectly acceptable. Make about 3 to 4 cups of rice so there is plenty to serve with the fish.
While your rice is cooking you can prepare all the other ingredients. Chop the bok choy into about quarter pieces while removing the stems. Also, half the mushrooms and remove their stems too.
After you chop all the bok choy and mushrooms go ahead and heat two separate skillets with oil, one for the salmon and one for the bok choy and mushrooms.
Place the bok choy down into the heated skillet and let them cook face down for about 1 ½ to 2 minutes before flipping over. After about 2 minutes add the scallions, salt and pepper and let fry with the bok choy for another 2 minutes until the bok choy is perfectly wilted. Once you remove from the heat let the vegetables sit before you add the soy sauce and rice vinegar.
Now you’re ready to prepare the fish while the bok choy and mushrooms sit in the soy sauce and vinegar. Pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
Serving
Now you’re ready to serve your freshly prepared meal. Place a scoop of rice on a plate and add a scoop of bok chop and mushrooms beside the rice. Place a salmon filet directly over the rice and serve drizzled with a little extra soy sauce. Yummy! We hope you enjoy and let us know how it turned out.
Image Credit: istockphoto.com
