Best 4 Asian Salmon With Bok Choy And Mushrooms Recipes

Tantalize your taste buds with a culinary journey to the Orient with our Asian Salmon with Bok Choy and Mushrooms recipe. This delectable dish is a harmonious blend of flavors and textures, featuring succulent salmon fillets, tender baby bok choy, earthy mushrooms, and a medley of aromatic Asian spices. Served over a bed of fluffy jasmine rice, this main course promises a satisfying and wholesome meal.

In addition to the main recipe, this article offers a diverse collection of Asian-inspired culinary delights. Embark on a culinary adventure with our savory Asian Chicken Stir-Fry, where tender chicken, crisp vegetables, and a flavorful sauce come together in perfect harmony. If you prefer a vegetarian option, our Asian Tofu Stir-Fry is an excellent choice, featuring succulent tofu, an array of vegetables, and a delectable sauce that will leave you craving more.

For a refreshing and flavorful side dish, try our Asian Cucumber Salad. This light and tangy salad, made with crisp cucumbers, vibrant carrots, and a zesty dressing, is the perfect accompaniment to any Asian-inspired main course. And to satisfy your sweet cravings, indulge in our delectable Asian Pear Crisp, a delightful dessert featuring juicy Asian pears, a sweet and crunchy topping, and a hint of aromatic spices.

With this comprehensive collection of Asian recipes, you'll have everything you need to create a memorable and flavorful Asian feast. Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to the vibrant streets of Asia.

Let's cook with our recipes!

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS

30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms image

We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup basmati rice
Kosher salt
4 heads baby bok choy
1/4 pound shiitake mushrooms, stemmed
3 to 4 tablespoons vegetable oil
4 scallions, white parts thinly sliced, green parts cut into 1-inch lengths
Freshly ground black pepper
1 tablespoon low-sodium soy sauce, plus more for drizzling
1/2 teaspoon rice wine vinegar
Four 6-ounce salmon fillets, skin removed

Steps:

Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into 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 the desired level of doneness, 2 to 3 minutes more.
Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

ASIAN SALMON WITH BOK CHOY AND MUSHROOMS

Asian Salmon With Bok Choy and Mushrooms image

My family are all on a health kick at the moment. I saw this on television ( Everyday Gourmet) and thought the family might enjoy this. It looked such a simple and easy recipe to make, so this will also be great for making after a hard day at work.

Provided by Tisme

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 large garlic cloves, chopped
1/3 cup chopped green onion
2 tablespoons soy sauce
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
1 (2 cm) cube peeled fresh ginger, chopped
2 teaspoons sugar
1 teaspoon sesame oil
3/4 teaspoon chili-garlic sauce
4 (170 g) center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
115 g mushrooms, sliced

Steps:

To make marinade, combine first 8 ingredients in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes.
Preheat oven to 500°F, (260°c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
Meanwhile, heat oil in large non stick skillet over high heat. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
Divide vegetables among plates. Top with salmon. Brush fish with glaze.

Nutrition Facts : Calories 311.1, Fat 12.5, SaturatedFat 2.1, Cholesterol 78.2, Sodium 769.5, Carbohydrate 9.2, Fiber 2.6, Sugar 5.3, Protein 39.9

SALMON WITH GREENS AND SHIITAKE MUSHROOMS

Salmon with Greens and Shiitake Mushrooms image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 skinned salmon fillets, preferably organic
2 tablespoons vegetable or peanut oil
1 clove garlic, finely minced
Generous 1/2 cup shiitake mushrooms, stemmed and sliced
14 ounces, about 1 3/4 cups bok choy, stalks separated from the leaves, roughly chopped
3 tablespoons soy sauce
1 teaspoon sesame oil
Salt and freshly ground black pepper

Steps:

In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.
Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.

SALMON WITH BOK CHOY AND MUSHROOMS

Salmon With Bok Choy and Mushrooms image

This recipe calls for some of my favorite ingredients.... sesame oil, shitake mushrooms, ghili-garlic sauce just to name a few. Sooooo delish! Original recipe found in June, 08 edition of Bon Apetit.

Provided by hollyfrolly

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, large, peeled, minced, divided
1/3 cup green onion, chopped
1/4 cup soy sauce (I like Tamari)
1 tablespoon dry sherry (Chinese rice wine works well too)
2 teaspoons sugar
1 teaspoon sesame oil, Asian
3/4 teaspoon chili-garlic sauce
4 salmon fillets, skinless (approx. 6 ounces each)
1 tablespoon olive oil
1 bok choy, large, cut crosswise into 1/2 inch wide strips
4 ounces shiitake mushrooms, stemmed, caps sliced

Steps:

Using a food processor combine 1 garlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and chili-garlic sauce.
In a glass baking dish, arrange salmon and coat with marinade. Let sit for approximately 5 minutes.
Preheat your oven to 500 degrees.
On a rimmed baking sheet, arrange salmon, with some marinade still clinging. (Transfer the remaining marinade from the glass dish into a small sauce pan.).
In the oven, roast the fish for about 8 minutes, or until just opaque in center.
On the stove top over medium-high heat, bring the sauce to a boil and set aside to use a a glaze for the fish.
Over a high flame, heat olive oil in a large nonstick pan.
Add bok choy and mushrooms and remaining garlic.
Stir fry veggies until bok choy is wilted and the mushrooms are tender (approx. 4 minutes). Season, to taste, with salt and pepper.
Divide vegetables among four plates. Top with salmon and brush with glaze.

Nutrition Facts : Calories 507.5, Fat 19.1, SaturatedFat 3.3, Cholesterol 146.3, Sodium 1384.9, Carbohydrate 10.8, Fiber 3.2, Sugar 5.8, Protein 71.1

Tips:

Choose the freshest ingredients possible. This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different flavors. Asian cuisine is all about balance, so feel free to add or subtract ingredients as you see fit.
Pay attention to the cooking times. Overcooked salmon is dry and tough, so be sure to cook it just until it's opaque in the center.
Serve your salmon immediately. This dish is best enjoyed fresh out of the oven.

Conclusion:

This Asian salmon with bok choy and mushrooms is a delicious and healthy weeknight meal. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!