Salmon with shiitake and bok choy

  • Shiitake

Prep Time: 20

Cooking Time: 20

Ingredients.

  • 1 stalk lemongrass

  • 2 tablespoon peanut oil

  • 4cm piece ginger, sliced

  • 2 shallots, chopped

  • 1-2 large mild chillies, sliced

  • 100g shiitake mushrooms, sliced

  • 1 teaspoon sugar

  • 250ml fish or vegetable stock

  • 4 bok choy, sliced lengthways

  • 4 fillets salmon, about 180g each

  • 3 tablespoons soy sauce

  • 1 tablespoon honey

  • 1 tablespoon lime or lemon juice

  • half a cup fresh coriander and/or Thai basil leaves

Method.

  1. Peel the outer layers from the lemongrass and discard. Finely slice the tender middle.
  2. Heat one tablespoon of the oil in a large saucepan over a medium heat, add the lemongrass, ginger, shallots, chillies and mushrooms and sauté for 5 minutes. Add the sugar and stock and heat to a simmer and simmer for 2 minutes, then add the bok choy and cook for 2-3 minutes stir through 2 tablespoons of the soy sauce and set aside.
  3. In a small bowl, combine the remaining soy sauce, honey and lime juice.
  4. Heat a frying pan to medium and add the remaining oil. Add the salmon, skin down and sear for 3 minutes then turn over. At this point you can peel off the skin and cook it beside the fish until very crispy. Continue cooking the salmon for about 3 minutes for rare or a little longer to cook through then remove to a warm plate. Add the soy honey mix to the pan and let bubble to thicken then brush this over the salmon.
  5. Divide the shiitake and bok choy between 4 heated plates or bowls and top with the salmon and the fresh herbs.
  6. Serve with rice or noodles if liked and extra limes or lemons to squeeze over.

Serving Suggestions.

To serve, lemon or lime wedges, rice or noodles.

Mushrooms on toast with poached eggs, pickled shiitake and avocado