Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Asia with this mouthwatering Asian Spiced Salmon recipe! Imagine a perfectly seared salmon fillet, glazed with a tantalizing marinade, nestled alongside tender baby bok choy and earthy shiitake mushrooms. In just 35 minutes, you'll create a restaurant-quality dish that looks impressive, tastes extraordinary, and will make your dinner guests wonder if a professional chef secretly invaded your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 2 baby bok choy, halved
- 1 cup shiitake mushrooms, sliced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. This helps to remove any excess moisture and ensures a better sear.
- In a small bowl, whisk together the soy sauce, sesame oil, grated ginger, and minced garlic to create a marinade for the salmon. Set aside a tablespoon of this mixture for later use.
- Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well-coated. Allow them to marinate for about 10 minutes while you prepare the vegetables.
- While the salmon is marinating, prepare the baby bok choy. Cut them in half lengthwise and rinse under cold water to remove any grit or dirt. Set aside.
- Next, heat a large skillet or wok over medium-high heat. Once hot, add a drizzle of sesame oil (about 1 teaspoon) to the pan.
- Add the sliced shiitake mushrooms to the skillet and sauté for about 3-4 minutes, or until they are tender and lightly browned. Season with a pinch of salt and pepper to taste.
- Once the mushrooms are cooked, push them to one side of the skillet and add the halved baby bok choy cut-side down. Sauté for about 2-3 minutes until they start to wilt and develop a nice char.
- While the bok choy is cooking, in a separate non-stick pan, heat a little sesame oil over medium-high heat. Carefully add the marinated salmon fillets, skin-side down, and cook for about 4-5 minutes.
- After the salmon has cooked for 4-5 minutes, carefully flip the fillets over and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Brush the reserved marinade over the salmon during the last minute of cooking for added flavor.
- Once the salmon and vegetables are cooked, remove them from the heat. Plate the salmon fillets alongside the sautéed shiitake mushrooms and baby bok choy.
- Serve immediately, garnished with sesame seeds or sliced green onions if desired. Enjoy your Asian Spiced Salmon with Baby Bok Choy and Shiitakes!
Tips
- Pat your salmon fillets completely dry before cooking to achieve a beautiful golden-brown sear and prevent steaming.
- Don't rush the marinating process - those 10 minutes allow the salmon to absorb maximum flavor from the ginger, garlic, and soy sauce mixture.
- Use a non-stick pan or well-seasoned cast-iron skillet for the salmon to prevent sticking and ensure an even cook.
- Watch your cooking times carefully - salmon can quickly go from perfectly tender to overcooked. The fish should flake easily but still look moist.
- For an extra flavor boost, consider toasting some sesame seeds to sprinkle on top as a final garnish.
- If you can't find baby bok choy, regular bok choy cut into smaller pieces works just as well.
- Use high-quality, fresh salmon for the best results - the quality of your protein makes a significant difference in the final dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 30g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 70mg
