Author and chef/owner of Bayona and MONDO in New Orleans, Louisiana.
- 12 ounces shiitake mushrooms
- 1/2 cup plus 1 tablespoon canola oil
- 1/2 cup chopped shallots or onion
- 1 tablespoon matchstick-size slivers peeled fresh ginger
- 3 tablespoons sherry
- 2 tablespoons red miso
- 1 tablespoon sherry wine vinegar
- 3 cups sliced bok choy
- 4, 6-ounce coho salmon fillets
- Coarse kosher salt and freshly ground pepper
- 1 teaspoon Asian sesame oil
- 1 cup matchstick-size slivers carrot
- 1 cup thinly sliced red onion
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon minced garlic or shallot
Cut the stems from the mushrooms and place in a large measuring cup. Cut the caps into 1/2-inch pieces. Add enough of the cap pieces to the stems to measure 2 cups total. Reserve the remaining chopped caps for the vegetables.
Heat 1 tablespoon of canola oil in a heavy, large saucepan over medium-high heat. Add the mushroom stems and caps and sauté until beginning to brown, about 4 minutes. Add the shallots and 1 tablespoon slivered ginger and cook until fragrant, stirring frequently, about 2 minutes. Add the sherry and bring to a boil, scraping up browned bits. Add 3 cups of water and bring to a boil. Reduce the heat and simmer uncovered until reduced to 2 cups, about 15 minutes, pressing on solids to extract liquid. Boil until reduced to 1/4 cup, about 8 minutes. Transfer the broth to a small bowl. Whisk the miso, vinegar and 1/4 cup of the canola oil into the sauce.
Cook the bok choy in a medium saucepan of boiling salted water 30 seconds to soften slightly. Drain well. Squeeze lightly to remove excess liquid.
Season the salmon with salt and pepper. Heat 2 tablespoons of the canola oil in a large, nonstick skillet over medium-high heat until almost smoking. Arrange the salmon skin-side down in the pan. Cook until the skin is golden and crisp, pressing occasionally with a spatula to flatten, about 7 minutes. Turn the fish over and cook until it is springy to the touch and just opaque in the center when cut into with a small, sharp knife, about 1 minute.
Meanwhile, heat the remaining 2 tablespoons of canola oil and the sesame oil in another large skillet over medium-high heat. Add the reserved chopped mushrooms and toss to coat with oil. Sprinkle with salt and pepper, and sauté until beginning to soften, about 3 minutes. Add the carrots, sliced onion, minced ginger and garlic and stir-fry for 2 minutes. Add the bok choy and stir-fry until the vegetables are just crisp-tender, about 1 minute longer. Season to taste with salt and pepper.
Divide the vegetables among 4 warmed plates. Top with the salmon, skin-side up. Drizzle the sauce over and around the fish and serve.
- To make matchstick-size slivers of ginger or carrot, cut into thin diagonal slices, fan out the slices on a work surface, and then cut into slivers.
- Red miso, an intense paste made from fermented soy beans and rice, can be found in the refrigerated Asian section of the grocery store or in Japanese markets.