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Asian Salmon with Shiitake Mushrooms and Baby Bok Choy

  • 15 min
    Prep Time
  • 35 min
    Total Time
  • 4 people
  • 282 per 1 serving


  • 1 tablespoon sesame oil
  • 1/2 pound shiitake mushrooms, sliced
  • 1/2 tablespoon minced peeled ginger root (from about a 1/2-inch piece)
  • 2 cloves garlic, peeled and finely chopped
  • 1 cup Pacific Foods™ Organic Mushroom Broth
  • 3 heads baby bok choy, split in half
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 pound wild salmon, cut into individual pieces


  • Step 1

    Add sesame oil to a large (oven safe) skillet over medium heat. Stir in ginger, garlic, and shiitake mushrooms. Saute for 5 minutes, or until garlic and ginger are fragrant. Add organic mushroom broth and coconut aminos and stir to deglaze the pan. Place baby bok choy on top and gently stir into mixture. Add wild salmon pieces to skillet and season with sea salt and pepper. 

  • Step 2

    Place oven rack in the middle of the oven and turn on broil. Carefully add skillet to oven and broil for 8 to 10 minutes, or until salmon is pink and cooked throughout. Remove skillet from the oven and plate salmon, mushrooms, and baby bok choy. Serve with brown rice or quinoa and enjoy!

Calories 282
Total Fat 16 g
Sat. Fat 3.1 g
Trans Fat 0 g
Cholesterol 64 mg
Sodium 613 mg
Total Carb 7 g
Dietary Fiber 2 g
Sugar 2 g
Protein 25 g
Vitamin D 2 %DV
Calcium 9 %DV
Iron 6 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.