Poached Salmon with Baby Bok Choy and Shitake Mushrooms*
Active Time: 25 minutes / Cook Time: 20-25 minutes / Total Time: 25-30 minutes
Makes 4 servings
- For the vegetables:
- 1 tablespoon refined coconut oil
- 8 oz. shitake mushrooms, stems removed and discarded and caps sliced into 4-6 pieces each
- 4 heads baby bok choy, (about 1-1 ½ lbs.) halved lengthwise
- 2 garlic cloves, minced
- ¼ cup chicken or vegetable broth
- ¼ teaspoon fine sea salt
- For the salmon:
- 4 (6 oz.) skinless salmon filets, pin bones removed
- 1 teaspoon fine sea salt
- freshly ground black pepper
- lemon wedges, for serving (optional)
- Bring a large skillet filled with water to 2” below the rim to a boil. While it heats, heat oil in another medium skillet over medium heat. When it shimmers, add the mushrooms. Do not crowd the pan; cook in batches, if necessary.
- Cook without stirring for 2-3 minutes or until the mushrooms are golden; flip and repeat.
- Add the baby bok choy and stir-fry until crisp-tender, 2-3 minutes.
- Add the garlic and cook 1 minute, stirring constantly.
- Add broth and salt and cook, stirring occasionally, until the broth evaporates, 3-4 minutes. Cover and keep warm.
- Add 1 teaspoon salt to the boiling water and add the salmon. The water should just cover the filets. Cover the pan and cook at a simmer for 5 minutes, or until salmon is opaque throughout and flakes easily with a fork.
- Place ¼ of the bok choy mixture and 1 salmon filet on each of 2 plates. Sprinkle with pepper and serve with lemon wedges, if desired.
- Divide the remaining vegetables and fish into 2 airtight containers for lunch tomorrow. Refrigerate until needed.
*In a recipe with so few ingredients, you want each one to shine. Make sure to get the best bok choy, mushrooms, and salmon that you can find. If what is available doesn’t look great, substitute! Broccoli florets or Napa cabbage for bok choy, button mushrooms for shitakes, Arctic Char or a white fish for the salmon. This recipe is more about method and freshness than ingredients.