• Keyword15 Minute Meal, Cook Top Dinner, Cooking for one, Easypeasy for One, Simple
Servings Prep Time
2people 10minutes
Cook Time Passive Time Total Time
6minutes 30minutes 16 min
Servings Prep Time
2people 10minutes
Cook Time Passive Time Total Time
6minutes 30minutes 16 min
This dish is meant to be a bit spicy so don’t reduce the hot chili sauce unless you really can’t take the heat. Add a bit more if you like it hot.
Degree of Difficulty
  • 23-4 oz center cut salmon fillets
  • 4baby bok choycut into halves or quarters
  • 4oz or 10-12 shiitake or cremini mushrooms
  • 1 1/2tspn hot chili sauce
  • 1/3cup light soy sauce
  • 1/3cup Mirin
  • 2tbspn toasted sesame seed oil
  • 1tbspn honey
  • 1tspn grated ginger
  • 2tbspn toasted sesame seeds
  • vegetable oil spray for frying
  • 1tbspn corn starchto make slurry
  1. Gather all ingredients before starting recipe.
  2. Whisk together all of the marinade ingredients and pour about 1/3 into a re-sealable plastic bag. Add the salmon fillets and refrigerate for 30 minutes.
  3. If your sesame seeds are un-toasted, add to a dry skillet and toast over medium high heat for 3-4 minutes, or until the sesame seeds are fragrant and begin to turn a golden color. Stay close and stir often.
  4. Add sesame seeds to remaining marinade. Make a slurry with 1 tablespoon of corn starch and 1-2 tablespoons of the remaining marinade, combine with the rest of the marinade and pour into a small sauce pan. Heat over medium heat 2-3 minutes until the sauce thickens. Set aside until ready to use.
  5. Slice baby bok choy into halves or thirds, rinse under cold water, and thickly slice the mushrooms.
  6. Spray a medium skillet with vegetable spray and heat over medium to high heat for 2-3 minutes or until the pan is very hot. Add the salmon, skin side up, and sear for 3-4 minutes on the first side.
  7. Check once during the searing of the first side and then turn sin side down and sear for another 3-4 minutes, remove from skillet and set aside.
  8. Add the marinade remaining from the salmon to the skillet, bring to a boil, reduce by half, and then add the sliced mushrooms.
  9. Reduce the heat to medium, top the mushrooms with the bok choy. Cook over medium heat for one or two minutes, turning the bok choy in the pan a couple of times.
  1. Place 3-4 Boy choy pieces in the bottom of a deep bowl, top with a slice of the salmon and top the salmon with the mushrooms, pour thickened marinade over the salmon and the vegetables.