Salmon With Bok Choy And Mushrooms Recipes

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS

Steps:

• Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
• Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
• Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
• While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
• Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

TERIYAKI SALMON WITH BABY BOK CHOY AND SHIITAKES

Steps:

• Pre Heat oven to 350F
• Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
• Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
• Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).
• Divide among 2 bowls.
• Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.

SALMON WITH GREENS AND SHIITAKE MUSHROOMS

Steps:

• 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.
• Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.

SALMON BULGOGI WITH BOK CHOY AND MUSHROOMS

Steps:

• Blend 1 garlic clove and next 7 ingredients in mini processor.
• Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.
• Preheat oven to 500 degrees F. Arrange fish, with some marinade still clingining, on rimmed baking sheet.
• Transfer any marinade in dish to small saucepan.
• Roast fish until just opaque in center, about 8 minutes.
• Bring marinade in saucepan to boil; set aside and reserve for glaze.
• Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in one garlic clove. Stir fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon. Brush fish with glaze.

SALMON WITH BOK CHOY AND MUSHROOMS

Steps:

• Using a food processor combine 1 garlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and chili-garlic sauce.
• In a glass baking dish, arrange salmon and coat with marinade. Let sit for approximately 5 minutes.
• Preheat your oven to 500 degrees.
• On a rimmed baking sheet, arrange salmon, with some marinade still clinging. (Transfer the remaining marinade from the glass dish into a small sauce pan.).
• In the oven, roast the fish for about 8 minutes, or until just opaque in center.
• On the stove top over medium-high heat, bring the sauce to a boil and set aside to use a a glaze for the fish.
• Over a high flame, heat olive oil in a large nonstick pan.
• Add bok choy and mushrooms and remaining garlic.
• Stir fry veggies until bok choy is wilted and the mushrooms are tender (approx. 4 minutes). Season, to taste, with salt and pepper.
• Divide vegetables among four plates. Top with salmon and brush with glaze.

ASIAN SALMON WITH BOK CHOY AND MUSHROOMS

Steps:

• To make marinade, combine first 8 ingredients in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes.
• Preheat oven to 500°F, (260°c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
• Meanwhile, heat oil in large non stick skillet over high heat. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon. Brush fish with glaze.