Asian Baked Salmon with Bok Choy Recipe

DIRECTIONS

Shiitake mushrooms are the best for this dish.

1. Preheat oven to 475 ºF.  Juice lemon into a medium bowl and remove seeds. Add tamari sauce and mix to combine. Set HALF of the marinade aside for step 4.  Pat dry salmon fillets with paper towels and season with a pinch of salt and pepper. Place into the medium bowl with the lemon mixture.  Place in the refrigerator and let marinate for 15 minutes.
2. While the salmon is marinating, slice the bok choy in half lengthwise.  Remove the stems from the shiitake mushrooms and discard stems. Slice the mushrooms into quarters; set aside.
3. Place the butter and 1 tablespoon of olive oil on a sheet tray lined with foil. Place in oven for 2 minutes, until butter melts. -- Place the salmon on the prepared sheet tray and place in the oven.  Bake salmon for 8 to 10 minutes or until desired doneness.  Remove from oven and keep warm for plating. (FDA recommends cooking fish to a minimum of 145°F)
4. Heat a large non-stick sauté pan over medium-high heat with 2 teaspoons of olive oil.  When the pan is hot add the bok choy and mushrooms and cook for 5 to 7 minutes or until fork tender.
5. Add the remaining tamari mixture to the pan and mix to combine.  Remove from heat and set aside for plating.
6. In the center of two plates, place the bok choy and mushrooms.  Place the salmon over the bok choy and mushrooms.  Enjoy!