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Salmon Prep
This flavoring works best with pacific (sockeye/coho) salmon filets, but can be substituted with many fish varieties (tuna, yellowtail, albacore, cod)
Rub the non-skin side of a salmon portion or filet with a wet marinade of soy sauce, ginger powder, sesame oil, and sesame seeds (optional: brown sugar). (This doesn't need to be done ahead of time).
Grill/Sear/Bake/Broil the salmon to desired doneness.
Vegetables
2 servings - 2 bok choy stems and 1 pack of shitake mushrooms
In a separate pan:
Quarter the bok choy
You can either leave the shiitake mushrooms whole, or slice, be sure to chop off the stems and allow for more cooking time if being left whole.
Finely chop fresh ginger/garlic
Warm up a saute pan on medium high heat
Once warm, add the mushrooms
After the mushrooms have browned, add 1Tbsp sesame oil, then the garlic and ginger.
Add bok choy quarters, flat side down, and brown for 3-5 minutes. then flip and repeat. Add more sesame oil as needed. Alternatively, you can add soy sauce for a richer flavor.
If you like your bok choy cooked through, you can steam them by adding a few Tbsp of water and covering your pan.
Tips & Subs
This flavoring is pretty basic and versatile. Bok Choy and Shiitakes can pair well or be substituted with other veggies like onions, green onions, bell peppers, Asparagus, Zucchini, Broccolini. Cubed Sweet Potatoes would be a great addition.
Shiitakes can be subbed with Oyster mushrooms, but I'd skip on cremini, bellas.
Miso paste can be added to the rub.
The vegetables can also be added to rice, or noodles.
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