Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms

4.50 (20)
⏱ 20 mins 🍽 Serves 4 🏷 Rice

This wholesome dish features salmon fillets pan-seared to a golden crisp, accompanied by charred baby bok choy and soft shiitake mushrooms. It is served over a bed of fluffy basmati rice and finished with a simple soy and rice wine vinegar dressing. The recipe is low in carbohydrates and rich in beneficial omega-3 fatty acids, offering a nutritious and flavourful meal that comes together quickly.

Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms

Ingredients

  • 3/4 cup basmati rice
  • Salt
  • 4 heads baby bok choy
  • 1/4 pound shiitake mushrooms, stems removed
  • 3 to 4 tablespoons vegetable oil
  • 4 spring onions, white parts thinly sliced and the green parts cut in 1-inch lengths
  • Freshly ground black pepper
  • 1 tablespoon low-sodium soy sauce, plus more for drizzling
  • 1/2 teaspoon rice wine vinegar
  • Four 6-ounce pieces salmon fillet, skin removed

Method

  1. Place the rice, 1 1/2 cups of water, and 1/2 teaspoon salt into a small saucepan. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes until the rice is tender. Take it off the heat and let it sit. Fluff with a fork just before you serve.
  2. While the rice cooks, cut each baby bok choy into quarters through the stem. Stack the shiitake mushroom caps and slice them in half, or into quarters if they are particularly large.
  3. Pour 1 tablespoon of vegetable oil into each of two large nonstick skillets and place them over medium-high heat. Distribute the bok choy between the pans, arranging it cut-side down. Leave it to cook without moving for 2 to 3 minutes until it chars in places. The leaves will wilt, creating space to combine all the bok choy into one skillet.
  4. Reposition the bok choy so the other cut side is facing down. Cook for about 2 minutes until charred. Add the sliced mushroom caps, the white parts of the spring onions, 1/2 teaspoon salt, and some black pepper. Cook while stirring for about 4 minutes until the vegetables are soft, adding another tablespoon of oil if the pan looks dry. Mix in the green parts of the spring onions, then take the skillet off the heat. Stir through the tablespoon of soy sauce and the rice wine vinegar.
  5. As the bok choy cooks, dry the salmon fillets with paper towels and season with 1/2 teaspoon salt and pepper. Wipe the second skillet clean and add 1 tablespoon of oil. Place the salmon in the hot pan, flesh-side down, and cook for about 4 minutes until golden and crisp. Turn the fillets over and cook the other side for 2 to 3 minutes more to your preferred doneness.
  6. To serve, portion the cooked rice and vegetables onto four plates. Place a piece of salmon on top of each and finish with a light drizzle of extra soy sauce.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryRice
AuthorFood Network Kitchens