Wednesday
April 25
At
Findlay Market on Saturday we bought some local early bok choy, plus a bag of
button mushrooms, purely on spec.
Both needed to be eaten, so we searched "bok choy" and
"mushrooms" on epicurious, and came up with one of their blue ribbon recipes.
Lucky we
had a pair of salmon fillets in the freezer.
We read
the reviews and made a few changes.
Left the skin on the salmon; used our button mushrooms instead of
shiitake; substituted a touch of chili sambal and extra garlic for the
chili-garlic sauce; stir-fried bok choy stems first, then mushrooms, then
leaves; and to zzhiz up the bland vegetables, didn't boil down the abundant
leftover marinade separately, but added it to the stirfry. Our salmon took 12 minutes to be done
to succulent perfection.
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