30 Minute Pan Seared Salmon With Baby Bok Choy And Shiitake Mushrooms Food

TERIYAKI SALMON WITH BABY BOK CHOY AND SHIITAKES

Teriyaki Salmon with Baby Bok Choy and Shiitakes image

A quick and easy sheet pan dinner - Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Main

Time 20m

Yield 2

Number Of Ingredients 15

Ingredients

8-16 ounces salmon ( 2 pieces, thicker pieces wok best here)
4 baby bok choy cut into quarters or eights - ½ inch -¾ inch thick at widest point.
4 ounces shiitake mushrooms
4 tablespoons low sodium soy sauce (don't use Tamari-too salty)
2 tablespoons rice wine vinegar
2 tablespoons honey, maple or brown sugar
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 finely minced garlic clove
Pinch salt and pepper
Orange zest- optional
Toasted Sesame seeds
scallions, sliced thinly at a diagonal
sriracha or chili flakes

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.

Nutrition Facts : Calories 361 calories, Sugar 22.6 g, Sodium 873.1 mg, Fat 12.6 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 31.8 g, Fiber 3.8 g, Protein 29.7 g, Cholesterol 57.8 mg

SALMON WITH BOK CHOY AND MUSHROOMS

Salmon With Bok Choy and Mushrooms image

This recipe calls for some of my favorite ingredients.... sesame oil, shitake mushrooms, ghili-garlic sauce just to name a few. Sooooo delish! Original recipe found in June, 08 edition of Bon Apetit.

Provided by hollyfrolly

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, large, peeled, minced, divided
1/3 cup green onion, chopped
1/4 cup soy sauce (I like Tamari)
1 tablespoon dry sherry (Chinese rice wine works well too)
2 teaspoons sugar
1 teaspoon sesame oil, Asian
3/4 teaspoon chili-garlic sauce
4 salmon fillets, skinless (approx. 6 ounces each)
1 tablespoon olive oil
1 bok choy, large, cut crosswise into 1/2 inch wide strips
4 ounces shiitake mushrooms, stemmed, caps sliced

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.

Nutrition Facts : Calories 507.5, Fat 19.1, SaturatedFat 3.3, Cholesterol 146.3, Sodium 1384.9, Carbohydrate 10.8, Fiber 3.2, Sugar 5.8, Protein 71.1

GINGER-SOY SALMON & BOK CHOY

Ginger-Soy Salmon & Bok Choy image

This is out of this months Woman's Day magazine. Dated 9/16/08 "OK" next months:) This looked so good and healthy I had to save it. If you try it I hope it is enjoyed. On my list to make. It does say that if you or the family don't care for Salmon you can use any firm white fish such as grouper, sea bass or mahi-mahi. This is great served with rice.

Provided by teresas

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons canola oil
2 tablespoons fresh ginger, minced
2 teaspoons garlic, minced
1 1/2 lbs bok choy, halved lengthwise, the slice crosswise in 1 -in . strips
4 ounces shiitake mushrooms, stems discarded, caps sliced
1 cup carrot, shredded
4 (5 -6 ounce) salmon fillets
3 tablespoons reduced sodium soy sauce
3 tablespoons orange marmalade
toasted sesame seeds

Steps:

Heat broiler.
Heat oil in a a large, deep oven proof nonstick skillet.
Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
Add bok choy, mushrooms and carrots.
Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
Remove to a serving bowl; cover to keep warm.
Place salmon skin side down in skillet,
In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
Spoon about half of soy sauce mixture over salmon.
Broil 4 to 6 minutes until salmon is just cooked through.
Drizzle with remaining soy sauce mixture and serve with the vegetables.
Top with sesame seeds, if desired.

Nutrition Facts : Calories 290.6, Fat 9, SaturatedFat 1.4, Cholesterol 64.5, Sodium 649.5, Carbohydrate 20.7, Fiber 3.6, Sugar 13.5, Protein 33