Seared Salmon With Sesame Bok Choy And Spinach

• 4 boneless salmon fillets
• 1/4 cup vegetable oil
• 1/2 pound shiitake mushrooms, stems discarded, caps sliced 1/2 inch thick
• 2 garlic cloves, chopped
• 1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained
• 1 5oz bag baby spinach
• 1 1/2 tablespoons finely grated peeled fresh ginger
• 1 teaspoon Asian sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds, toasted

1. Pat the salmon dry and sprinkle with 1/2 teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.
2. Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.
3. Transfer to a plate and keep warm.
4. Add mushrooms to oil in skillet and cook stirring until wilted and golden, about 2-3 minutes.
5. Add the garlic, and then add bok choy with water still on leaves if possible. Cook and toss until just tender, 3 minutes.
6. Remove from heat and add spinach, ginger, sesame oil, soy sauce. Season with salt, or to taste, tossing to combine.
7. Serve the vegetables topped with salmon and sprinkle with sesame seeds.

salmon fillets, ubc, shiitake mushrooms, garlic, choy, baby spinach, fresh ginger, asian sesame oil, soy sauce, sesame seeds

Taken from www.epicurious.com/recipes/member/views/seared-salmon-with-sesame-bok-choy-and-spinach-51886401 (may not work)