Asian Salmon with Shiitake Mushrooms and Baby Bok Choy

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Rating: 0
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Rate this recipe!

Prep Time

15minutes

Cook Time

20minutes

Servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

20minutes

Servings

Product Type

Broths & Stocks,

Asian Salmon with Shiitake Mushrooms and Baby Bok Choy

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

20minutes

Servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

20minutes

Servings

Product Type

Broths & Stocks,

Ingredients

  • 1 tbsp. sesame oil
  • 1/2 pound shiitake mushrooms sliced
  • 1/2 inch nob ginger root peeled and finely chopped
  • 2 cloves garlic peeled and finely chopped
  • 1 cup Pacific Foods Organic Mushroom Broth
  • 3 heads baby bok choy split in half
  • 1 tbsp. coconut aminos
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 pound wild salmon cut into individual pieces

Instructions

  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.
  2. Add organic mushroom broth and coconut aminos and stir to deglaze the pan.
  3. Place baby bok choy on top and gently stir into mixture.
  4. Add wild salmon pieces to skillet and season with sea salt and pepper.
  5. Place oven rack in the middle of the oven and turn on broil. Carefully add skillet to oven and broil for 8-10 minutes, or until salmon is pink and cooked throughout.
  6. Remove skillet from the oven and plate salmon, mushrooms, and baby bok choy. Serve with brown rice or quinoa and enjoy!

Ingredients

  • 1 tbsp. sesame oil
  • 1/2 pound shiitake mushrooms sliced
  • 1/2 inch nob ginger root peeled and finely chopped
  • 2 cloves garlic peeled and finely chopped
  • 1 cup Pacific Foods Organic Mushroom Broth
  • 3 heads baby bok choy split in half
  • 1 tbsp. coconut aminos
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 pound wild salmon cut into individual pieces

Instructions

  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.
  2. Add organic mushroom broth and coconut aminos and stir to deglaze the pan.
  3. Place baby bok choy on top and gently stir into mixture.
  4. Add wild salmon pieces to skillet and season with sea salt and pepper.
  5. Place oven rack in the middle of the oven and turn on broil. Carefully add skillet to oven and broil for 8-10 minutes, or until salmon is pink and cooked throughout.
  6. Remove skillet from the oven and plate salmon, mushrooms, and baby bok choy. Serve with brown rice or quinoa and enjoy!