Ingredients:
- 4 boneless salmon fillets
- ¼ cup vegetable oil
- ½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick
- 2 garlic cloves, chopped
- 1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained
- 1 5oz bag baby spinach
- 1 ½ tablespoons finely grated peeled fresh ginger
- 1 teaspoon Asian sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds, toasted
Instructions:
Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.
Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.
Made with: King Salmon, Norwegian Salmon, Scottish Salmon, King Salmon