Pantry raid, asian style

I was craving something Asian today.  I may have to do with the fact that I did get a Thai massage (best massages ever!).  I grabbed some salmon, bok choy, ginger, green onions, and Shiitake mushrooms from Whole Foods.  When I got home, I basically pulled out every Asian ingredient I could think of, and came up with this:

PANTRY RAID ASIAN SALMON


I didn't measure any of this out, so it's all rough estimates...


SAUCE


1 T freshly minced ginger
1 T freshly minced garlic
1 T finely diced jalapeno (I left the seeds in)
2 T chopped green onion
3 T sesame oil
3 T honey
2 T hoisin sauce
1 T dark red miso paste
2 tsp or more Sriracha (Asian hot sauce... makes everything taste better)
1 tsp corn starch
1/3 cup soy sauce

Blend in a blender until combined into a liquid

BOK CHOY


1 head bok choy, bottom trimmed, soaked and dirt rinsed
1 cup Shiitake or other type of mushrooms
1.5 cups chicken broth
1/4 cup sliced green onion
half of sauce recipe from above
sesame seeds

Add ingredients to a dutch oven or large lidded pot and bring to a simmer for about 30 minutes or until nok choy and mushrooms are very tender.


SALMON


2 salmon filets (about 6 ounces each)
salt
pepper
peanuts

Season salmon generously with salt and pepper.  Heat 1 T butter and 1 or 2 T sesame oil in a heavy bottomed fry pan on med to med-high.  When the pan is hot, add salmon, skin side up, to the pan.  Cook for 4 minutes and flip.  Once turned over, pour remaining sauce over the salmon and cook for another 3 to 4 minutes.  Plate salmon on top of bok choy and garnish with peanuts.

This cook time was for a medium-rare to medium salmon.