13 Jun Seared Salmon On Garlic and Ginger Mushrooms With Bok Choi And Sesame
Here’s another wonderful salmon recipe to boost those omega-3s, and it’s sophisticated enough
to use for a dinner party if you’re entertaining. This time we’re using salmon portions and giving
it an Asian twist. The ginger should, once again, help with pregnancy-related nausea.
Makes 2 portions.
In a bowl, whisk together the sauce ingredients.
To make the fish, heat the coconut oil in a frying pan
and fry the mushrooms on a high heat until they just
start to brown.
Add 2 tablespoons of the sauce, give the
mushrooms a quick stir and remove them from the pan.
Fry the bok choi for a minute or two in the same pan.
Once it has wilted, remove and set aside.
Add a little more coconut oil if necessary and fry the
salmon for about 2 minutes on each side until it is a
beautiful golden colour.
Pour the remaining sauce over the salmon in the pan and
cook for a further minute.
Add the mushrooms and the
bok choi to the pan to heat through.
Serve with a sprinkle of toasted sesame seeds and a dash
of Japanese 7 spice.
Ingredients
Directions
In a bowl, whisk together the sauce ingredients.
To make the fish, heat the coconut oil in a frying pan
and fry the mushrooms on a high heat until they just
start to brown.
Add 2 tablespoons of the sauce, give the
mushrooms a quick stir and remove them from the pan.
Fry the bok choi for a minute or two in the same pan.
Once it has wilted, remove and set aside.
Add a little more coconut oil if necessary and fry the
salmon for about 2 minutes on each side until it is a
beautiful golden colour.
Pour the remaining sauce over the salmon in the pan and
cook for a further minute.
Add the mushrooms and the
bok choi to the pan to heat through.
Serve with a sprinkle of toasted sesame seeds and a dash
of Japanese 7 spice.