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Seared Salmon On Garlic and Ginger Mushrooms With Bok Choi And Sesame

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

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.


For the sauce
 2 Cloves of garlic
 1 tbsp Grated ginger
 3 tbsp Sake mirin
 2 tbsp Tamari soya sauce
 1 tbsp Sesame oil
 1 Juice of 1 lime
For the fish
 1 tbsp Coconut oil
 150 g Exotic mushrooms, trimmed
 100 g Bok choi, halved lengthways
 202 g Norwegian salmon portions
For the garnish
 2 tbsp Toasted sesame seeds
 1 Sprinkle of Japanese 7 Spice (optional)

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.