NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp toasted sesame oil

1 tbsp white miso paste

1.5 cup water

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat.

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes.

• 4

  Remove the salmon from the pan and set it aside on a plate.

• 5

  In a small pot, combine the water, minced garlic, and grated fresh ginger, bringing the mixture to a gentle simmer.

• 6

  Add the sliced shiitake mushrooms and baby bok choy to the pot, simmering for 2 minutes until the greens are vibrant and tender.

• 7

  Turn off the heat and whisk in the white miso paste until completely dissolved to preserve its quality.

• 8

  Place the salmon in a shallow bowl and carefully pour the hot miso broth and vegetables around the fish.