Seared Salmon with Bok Choy
- 2 fresh garlic cloves
- 1-2 tablespoons fresh ginger, peeled and chopped
- 4-5 green onions, chopped
- 1/4 cup soy sauce (low sodium is best)
- 1 tablespoon rice wine (dry sherry is substitute)
- 1-2 teaspoons honey
- 1 teaspoon sesame oil
- 3/4 teaspoon sambal oelek
- 4 salmon fillets (boned and skinned – 3-4 ounces per serving)
- 1 large or several baby bok choy
- 4 ounces fresh shiitake mushrooms (or substitute with other fresh variety)
- Blend one garlic clove and next 7 ingredients in mini-processor (or mince finely and add liquid ingredients.)
- Pour mixture over salmon fillets and marinate for 20-30 minutes.
- Wash and cut the bok choy, crosswise, into 1/2″ strips.
- Clean and slice mushrooms.
- When ready to cook, heat wok or sauté pan to medium high heat (hot, not smoking).
- When the pan is ready, add small amount of sesame oil, remove the salmon fillets from the marinade, remove excess and sear quickly in pan, browning on both sides. Remove to oven proof dish or pan and place in preheated oven (450 degrees) for 6-7 minutes, to desired doneness.
- While the salmon is roasting, heat the pan/wok again with 1 tablespoon sesame oil.
- When hot, add bok choy, mushrooms and additional garlic and sauté until veggies are soft and tender. Pour remaining salmon marinade in pan and combine with vegetables.
Serve salmon on bed of bok choy (with rice, noodles or potatoes to accompany if you like.
Note: If you like, you can skip browning the salmon and place it directly in the oven – I just prefer it seared.