Salmon with Greens and Shiitake Mushrooms (Nigella Lawson) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 skinned salmon fillets, preferably organic |
2 tablespoons vegetable or peanut oil |
1 clove garlic, finely minced |
generous 1/2 cup shiitake mushrooms, stemmed and sliced |
14 ounces, about 1 3/4 cups bok choy, stalks separated from the leaves, roughly chopped |
3 tablespoons soy sauce |
1 teaspoon sesame oil |
salt and freshly ground black pepper |
Directions:
1. In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.
2. Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.
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