This is sure to become a favorite in your kitchen. The salmon can be grilled on the barbecue is the weather is dry.
2 skinned, salmon fillets
1 clove garlic, finely minced
2 tbs. vegetable oil
generous 1/2 cup shiitake mushrooms, stemmed and sliced or halved
1 3/4 cups roughly chopped bok choy, white stems and green leaves separted
3 tbs. soy sauce
1 tsp. sesame oil
pepper to taste
Cook the salmon fillets in a good, non-stick pan or griddle until done to your liking. Remove to warmed plates and set aside.
In a heavy-based pan, fry the garlic in the vegetable oil for a few seconds, then stir in the mushrooms and bok choy stems. Cover for 5 minutes or so, then add the bok choy leaves, the soy sauce and the sesame oil. Leave to bubble until the vegetables are tender.
Pile the mushrooms and boo choy next to the salmon and serve.