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