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

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.