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Asian Salmon with Shiitake Mushrooms and Baby Bok Choy

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entrees
Keyword: Dairy-free
Product Type: Broths & Stocks
Specialty Diet: Dairy Free
Servings: 2


  • 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


  • 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.
  • 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.
  • Remove skillet from the oven and plate salmon, mushrooms, and baby bok choy. Serve with brown rice or quinoa and enjoy!