30-Minute Pan-Fried Salmon with Bok Choy and Shiitake Mushrooms
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 36 G., saturated fats 6 G., proteins 39 G., carbohydrates 34 G., fiber 3 G., cholesterol 94 mg, sodium 794 mg, sugar 2 G.
Calories 620, total fat 36 G., saturated fats 6 G., proteins 39 G., carbohydrates 34 G., fiber 3 G., cholesterol 94 mg, sodium 794 mg, sugar 2 G.
To reduce cooking time, cut the bok choy into large pieces (for example, quarter a bunch) and stack the mushroom caps for slicing. Leftover rice from last night's dinner can be reheated for a side dish, but fresh basmati rice cooks very quickly. In just half an hour, you'll have a complete Asian-inspired dinner that will delight the whole family on a weeknight.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 tbsp. basmati rice
- 4 small bunches of bok choy
- 110 g shiitake mushrooms, stems removed
- 3-4 tablespoons of vegetable oil
- 4 green onions, white parts thinly sliced, green parts cut into 2 cm pieces.
- 1 tbsp lightly salted soy sauce + extra for drizzling
- 0.5 tsp. rice vinegar
- 4 skinless salmon fillets, weighing 170 g each.
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Recipes with similar ingredients: basmati rice, shiitake mushrooms, bok choy cabbage, salmon, green onions, rice vinegar
Cooking the dish according to the recipe:
- Combine 1.5 cups of water with the rice and 0.5 teaspoon of salt in a small saucepan and bring to a boil. Reduce heat, cover, and simmer until the rice is tender and most of the water has been absorbed, about 15 minutes. Remove from heat and let rest.
- Meanwhile, cut the bok choy bunches lengthwise through the root end into quarters. Cut the mushroom caps in half (or into quarters if they are large), stacking several in a row.
- Heat two large nonstick skillets over medium-high heat, adding 1 tablespoon of vegetable oil to each. Arrange the bok choy, cut side down, in both skillets. Cook without moving until charred in spots, 2-3 minutes. By this time, the leaves will be quite wilted, and there will be enough room to transfer the bok choy to one skillet and finish cooking.
- Place the bok choy cut side down. Cook until charred in spots, about 2 minutes. Add the mushrooms, white parts of the green onions, 1/2 teaspoon salt, and a few freshly ground black pepper. Continue cooking, stirring, until the bok choy and mushrooms are tender, about 4 minutes (if the pan looks dry, add another 1 tablespoon of oil). Add the remaining green onions, then remove the pan from the heat. Stir in the soy sauce and vinegar.
- While the bok choy is cooking, pat the fish dry with paper towels and sprinkle with 0.5 teaspoon of salt and freshly ground black pepper (a couple of turns of the grinder).
- Wipe out the empty skillet and add 1 tablespoon of vegetable oil. Place the salmon in the hot skillet, flesh side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to your desired doneness, another 2-3 minutes.
- Before serving, fluff the rice with a fork. Divide the vegetables and rice among 4 bowls and top each serving with a piece of salmon. Drizzle with soy sauce to taste.
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