Asian Salmon with Bok Choy and Mushrooms

Asian Salmon with Bok Choy and Mushrooms

 

2 cloves garlic

¼ cup chopped green onions

¼ cup soy sauce

1 tablespoon rice wine vinegar

1 ¼ inch cube of fresh ginger

2 teaspoons sugar

1 teaspoon sesame oil

¾ teaspoon roasted red chilli paste (Thai Village brand or similar)

1 ½ pound salmon filet

1 large head Bok Choy (or a few baby bok choy) sliced into ½ inch strips

4-8oz Shiitake mushrooms (or baby bella’s if you prefer the taste)

1 tablespoon peanut oil (or other high heat oil)

Mix 1 garlic clove and the next 7 items in a mini chopper or blender.  Place salmon in a ziploc bag with the marinade. Seal and set aside for at least 10 minutes.  Heat oven to 500 degrees.  Remove fish from bag and place in a glass baking dish.  Place marinade into a small sauce pan with ¼ cup of water and bring to a boil.  Roast fish in oven for 8-10 minutes depending on thickness.  Don’t over cook it.  It should be just opaque in the center.  While the fish is cooking, heat the oil in a wok or other large pan.  Squeeze the garlic into the oil using a press.  Add mushrooms and bok choy.  Sauté until bok choy is wilted.  Place the vegetables on a plate, top with salmon, and drizzle a spoonful of sauce over the fish.  Serve with a scoop of rice if you want. 

This was a great meal and there was plenty of left over for lunch the next day.  I heated the plates in the oven for a minute or two so everything stayed piping hot.  It went together very quick; just about 30 minutes.  I might try this with tofu next time for a change.  It would probably work really well.

After I cleaned up dinner, I quickly put the marinade together for Monday night’s hanger steak.  I thought it would be a good night for a beef meal, since I was planning to work late.  Recipe to follow. . . .