Salmon with Greens and Shiitake Mushrooms
(recipe, Nigella Lawson)
Serve this Asian-inspired meal with fresh steamed rice.
- 2 skinned salmon fillets, preferably organic
- 1 clove garlic, finely minced or chopped
- 2 Tbsp. vegetable or peanut oil
- ½ cup fresh shiitake mushrooms, stemmed and sliced
- 14 oz. (about 1¾ cups) bok choy, roughly chopped, with stalks separated from leaves
- 3 Tbsp. soy sauce
- 1 tsp. sesame oil
- Pepper to taste
- Cook the salmon fillets — preferably in a good nonstick pan or on a griddle — over medium-high heat until just cooked through, and remove them to warmed plates while you get on with or finish the vegetables (you can start them off as the salmon cooks).
- In a heavy-based pan, fry the garlic in the oil until it is warm but not sticking. Add the sliced mushrooms together with the bok choy stalks, stirring everything together for a bare minute or so. Cover the pan and cook for about 5 minutes, then remove the lid and add the roughly chopped bok choy leaves, soy sauce, and sesame oil. Let cook for another 2 to 3 minutes until the leaves have wilted.
- Pile the mushrooms and greens on the plates with the salmon, add pepper to taste, and eat.
I sometimes make a little sauce to go with this dish by mixing mustard powder into a smooth paste with a little cold water, adding a few drops of soy sauce and a scant, pulpy purée of fresh ginger.