Salmon with Bok Choy and Shiitakes

April 21, 2022

The key to this recipe is “mise-en-place.” Have all of your ingredients ready-to-go before you begin cooking. 

Mirin is a sweet Japanese cooking wine that is available in most grocery stores. If you can’t find it, substitute 1-tablespoon rice or cider vinegar plus ½ teaspoon of honey for each tablespoon of mirin. 


  • 4 salmon filet portions, preferably wild
  • 2 tablespoons sunflower oil, divided
  • 8 baby shanghai or 1 large bok choy
  • 1-227g package shiitake mushrooms
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil

Directions: Place your garlic and ginger together in a prep bowl. Combine soy sauce, mirin and sesame oil in a small bowl or measuring cup and set aside. Cut the bok choy in half lengthwise and submerge in cold water. Wash the bok choy well – it can be gritty. Dry on paper towels.

Chop the bok choy in half width wise, separating the dark green leaves from the stems. Chop the leaves and the stems into bite-sized pieces and set aside in separate prep bowls. Remove stems from shiitake mushrooms and slice the lids; discard the stems and set the sliced lids aside in a prep bowl with the bok choy stems. Prepare your salmon filets by rinsing them under cold water. Remove the skin if desired or remove the scales from the skin with a knife or fish scaler if you want crispy skin. Dry the fish well and season lightly with salt and pepper. Set aside.

Place two large skillets on the stove, one over high heat, the other over low. One pan needs to have a tight- fitting lid. Add one tablespoon of the sunflower oil to the skillet for the greens. Add the bok choy stems and shiitakes and cook until just softened, about 2 minutes. Add the garlic and ginger and cook until just fragrant, about 30 seconds. Add the bok choy leaves and the soy sauce, mirin and sesame oil. Cover the pan and reduce the heat to medium and allow to steam while you cook the fish. 

Increase the heat on the second pan to high. Add the second tablespoon of oil and the fish filets. Cook, flipping once, until desired doneness. About 2-3 minutes per side.

Place a portion of greens on your plate and top with the salmon. Serve with rice.