Salmon with Greens and Shiitake Mushrooms

(recipe, Nigella Lawson)

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Serve this Asian-inspired meal with fresh steamed rice.


  1. 2 skinned salmon fillets, preferably organic
  2. 1 clove garlic, finely minced or chopped
  3. 2 Tbsp. vegetable or peanut oil
  4. ½ cup fresh shiitake mushrooms, stemmed and sliced
  5. 14 oz. (about 1¾ cups) bok choy, roughly chopped, with stalks separated from leaves
  6. 3 Tbsp. soy sauce
  7. 1 tsp. sesame oil
  8. Pepper to taste


  1. 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).
  2. 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.
  3. 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.