Sesame and Mustard Seed Encrusted Filets with Sautéed Bok-Choy Salad
A perfect example of delicious "health" food and a great dish to select for a small dinner party.
Author: Jessica Idleman
Recipe type: Entrees
Cuisine: 4 Season
- 2 wild salmon filets fresh or defrosted
- 2 tablespoons mustard seed
- 2 tablespoons sesame seed
- 4 tablespoon olive oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 2 shallots, chopped
- 2 tablespoons tamari or shoyu sauce (soy sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon cold pressed sesame oil (toasted)
- 1 teaspoon fish sauce (optional)
- 8 oz of shitake mushrooms, washed and stems removed
- 1 head of bok-choy
- 1 roasted red bell pepper
- Combine tamari, rice vinegar, fish sauce, and whisk in sesame oil. Set aside.
- On a small, shallow plate combine mustard and sesame seed and mix well. Rinse and dry fish filet. Brush with olive oil and sprinkle with unrefined sea salt and black pepper. Roll all sides of each filet in seed mixture and coat all sides. Heat a small amount of ghee or avocado oil in an iron skillet over medium heat. Sear filets for 4 minutes on each side. Set aside to rest.
- Trim bok-choy from white stalks and veins, rinse and dry. Tear green parts into palm sized pieces. Using the iron skillet used to cook the fish filets, heat another 2 tablespoons of olive oil over medium-low heat. Sweat chopped shallot for 10 minutes until soft. Add minced garlic and ginger and continue to cook for 2 minutes. Add bok choy, roasted red bell and shitake mushrooms. Sautee over medium heat for 3-5 minutes. Remove from heat and using a pair of tongs, drain the pan slightly, divide and place on center of two plates. Place filet on top of vegetables.
- Drizzle dressing over dish and serve.