This main course serves two people. The salmon can be cut in halves for four pieces and the salad can be divided for four starter salads.
Hoisin Plum Dressing
2 piece of salmon (skin on), the size of a palm
4 tbsp. olive oil
5 medium sized bok choy, cut in quarters length-wise, washed and drained
1 ½ cups mini shiitake mushroom (or regular shiitake cut in thin strips)
4 cloves roughly chopped garlic
2 handfuls of mixed salad greens (any type of mixes or lettuce you’d like)
1 heaping cup green mango cut in bite-sized chunks
1 cup heirloom tomatoes whole or halved
- Into a big mixing bowl: place tomatoes, cut green mango, mix salad greens. Set aside.
- Heat a skillet or wok at medium high heat and wait until it’s hot.
- Drizzle 2 tbsp. olive oil and sauté the garlic for one minute until very lightly browned and fragrant.
- Add shiitake mushroom and stir-fry for one to two minutes until cooked.
- Add bok choy and for one minute, stir-fry it.
- Turn off heat while still stir-frying for yet another minute.
- Warm the bok choy, but don’t thoroughly cook it.
- Cool for some minutes.
- Heat another skillet (again at medium high heat).
- When the pan’s hot, drizzle 2 tbsp. olive oil.
- Be gentle in placing the pieces of the salmon skin-side down.
- Pan-roast for seven to eight minutes the skin side awaiting its golden crisp.
- Flip over, pan-roast for yet another two minutes.
- Remember: salmon normally cooks for ten minutes per thickness inch.
- While salmon is cooking, gently mix together bok choy and cooled mushroom into the mixture of salad.
- Individually assemble on serving plates.
- When the salmon is cooked, place with gentle atop the salad on every plate and finish dressing.
- Remember: the salad must be dressed right before serving or the salad will get soggy. Serve immediately.