This Recipe is part of the Salmon, 3 Ways Easy Dinner Recipes Menu
Dinner doesn’t get much easier than this Japanese-inspired one pot wonder.
Ingredients
1 tbsp olive oil
1 tbsp dark soy sauce
1/2 tbsp mirin (Japanese rice wine)
2in (5cm) piece of fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
4 salmon fillets, each about 5-1/2 oz (150g)
2 bok choy, quartered lengthways
7oz (200g) mushrooms, halved if large
Cook’s Note: If you can’t find mirin (Japanese Rice Wine), use dry sherry or omit altogether.
Directions
1. Preheat the oven to 400°F (200°C). Combine the olive oil, soy sauce, mirin, ginger, and garlic in a bowl and mix together well. Season with salt and pepper.
2. Put the salmon fillets, bok choy, and mushrooms in a roasting pan, then drizzle with the oil mixture and coat well. Put into the oven to roast for 20–25 minutes, or until the salmon is cooked through. Serve with rice.
Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Recipe excerpted from The Illustrated Quick Cook by Heather Whinney. Published by DK Publishing. Copyright 2009 by DK Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!
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