Browsing through my cook books I came across this wonderful recipe from Gourmet cookbook. Salmon with sesame bok choy and spinach. Very flavorful dish. I prepared it with Jasmine rice alongside.
I suggest having every ingredient prepared and ready to go prior to starting the salmon, as this recipe will only take less than 10 minutes to cook once your pan in on the fire.
Make sure that you taste the vegetables prior to seasoning with salt, as the soy may already give it the flavor needed.
Tonight’s February 7, 2013 dinner:
Seared Salmon with Sesame Bok Choy and Spinach
SEARED SALMON WITH SESAME BOK CHOY AND SPINACH
4 boneless salmon fillets
¼ cup vegetable oil
½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick
2 garlic cloves, chopped
1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained
1 5oz bag baby spinach
1 ½ tablespoons finely grated peeled fresh ginger
1 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.
Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.
Transfer to a plate and keep warm.
Add mushrooms to oil in skillet and cook stirring until wilted and golden, about 2-3 minutes.
Add the garlic, and then add bok choy with water still on leaves if possible. Cook and toss until just tender, 3 minutes.
Remove from heat and add spinach, ginger, sesame oil, soy sauce. Season with salt, or to taste, tossing to combine.
Serve the vegetables topped with salmon and sprinkle with sesame seeds.