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.

Preparation time: 15 mins

Cooking time: 20 mins

Serves: 2 portions


  1. In a bowl, whisk together the sauce ingredients.
  2. 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.
  3. Fry the bok choi for a minute or two in the same pan. Once it has wilted, remove and set aside.
  4. 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.
  5. 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.
  6. Serve with a sprinkle of toasted sesame seeds and a dash of Japanese 7 spice.(optional)
< Back to recipes


  • For the sauce:
  • 2 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 3 tablespoons sake mirin
  • 2 tablespoons tamari soya sauce
  • 1 tablespoon sesame oil
  • juice of 1 lime
  • For the fish:
  • 1 tablespoon coconut oil
  • 150g exotic mushrooms, trimmed
  • 100g bok choi, halved lengthways
  • 2 x 200g Norwegian salmon portions
  • For the garnish:
  • 2 tablespoons toasted sesame seeds
  • A sprinkle of Japanese 7 spice (optional)

Nutritional Info per Portion:

  • Carbs: 9.5 g
  • Fat: 31.1 g
  • Protein: 44.1 g