Seared Salmon with Sesame Bok Choy and Spinach

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Seared Salmon

I know I’ve said it before, but I’ll say it again, I love Marshall’s.  I can spend hours in there, searching for that one special find.  Since my closet is bursting at the seams, I usually head for the kitchen section.  Besides checking for the stray enamel covered cast iron pot, gourmet olive oil, or a fantastic serving dish, I also head to the tiny, but sometimes productive book section.  The books are very hit or miss, usually miss.  But a couple of weeks ago, I snagged Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchenfor only $9.99!  Now, it’s not that cheap at Amazon, but still even there, it is a $40 book for $16!  And it’s huge, 1008 pages!! 

So, when I was looking for something to make on Friday, the old eat-fish-on-Friday Catholic eating from childhood, took hold and I searched for something fishy. 

Seared Salmon

I found, Seared Salmon with Sesame Bok Choy and Spinach.  This was sooo good.  It was really easy, perfect for a weeknight, healthy and flavorful!  I only had to salmon filets, so the next day, I used the leftover rice and veggies and with the addition of some scrambled eggs, had a lovely fried rice!

Seared Salmon with Sesame Bok Choy and Spinach

  • 4 (6-ounce) salmon filets with skin
  • 1/4 cup vegetable oil
  • 1/2 pound shitake mushrooms, stems discarded, caps sliced 1/2 inch thick
  • 1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained (mine was regular, grown up bok choy, so I just diced it)
  • 1 (5-ounce) bag baby spinach
  • 1 1/2 tablespoons finely grated peeled fresh ginger (if you store your ginger in the freezer, this is so easy)
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds, toasted

Pat the salmon dry and sprinkle with 1/2 teaspoon salt.  Heat oil in 12-inch skillet over moderately high heat until hot but not smoking.  Add salmon, skin side up, and cook turning once until just cooked through, about 5 minutes total.  Remove to a platter and keep warm.

Add mushrooms to the skillet and cook until wilted and golden about 3 minutes.  Add garlic and bok choy and cook for about 3 more minutes, tossing.  (The recipe then says to remove from heat, and add the rest, I didn’t)  Add spinach, ginger, sesame oil, soy sauce, and 1/4 teaspoon salt, or to taste, tossing to combine.

Serve vegetables topped with the salmon (I did the opposite).  I also served it with some jasmine rice. 

  Serves 4


This will be my entry for Foodie Friday at Designs by Gollum!

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  1. says

    Sigh. Too bad we dont’ have marshall’s here!

    I own that cookbook but I’ve only cooked maybe half a recipe form it. For shame. Though I’m craving salmon now!

  2. says

    I love bok choy and was thrilled to find another way to make it. This looks great, Pam. We have Marshall’s here too. You made a great buy! I’m still working my way through the Christmas cookbooks.

  3. says

    Divine – I love salmon, and I know I would really enjoy this dish. Love that you turned the leftovers into another dish the next day.

    Funny how you never quite shake off the Catholic upbringing – Friday will always be eat fish day for me.


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