From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 4 skinless salmon fillets, cut from the thick end, about 5oz each
- Marinade:
- 2 tbsp miso paste
- 1 tbsp mirin
- 4 tsp sesame oil
- 1 1/2 tsp sake
- 1 1/2 tsp light soy sauce
- 1 tbsp superfine sugar or honey
- freshly ground black pepper
- Bok choy and shiitake:
- 1lb bok choy, washed and drained
- 7oz shiitake mushrooms, cleaned and stalks removed
- 1 tbsp peanut oil
- 1 garlic clove, peeled and minced
- finger-length piece of gingerroot, peeled and finely shredded
- sea salt and black pepper
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 2 tsp rice wine vinegar
- 1 tbsp sesame seeds
Directions
- Check the salmon fillets for pin-bones, removing any you find with kitchen tweezers. Mix all the marinade ingredients together in a small bowl to make a paste and spread this all over each fillet to coat. Place the fillets in a wide dish, cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, preferably overnight.
- Trim the bok choy, cutting off the base to separate the individual leaves. Cut off the green leaves and set aside; finely shred the stalks. Cut off the woody stalks from the shiitake mushrooms, then slice thickly.
- Heat the oven to 450°F. Place the salmon fillets on a nonstick or lightly oiled baking sheet and bake for 5 to 7 minutes until cooked around the edges but still medium rare in the center. The fillets should feel slightly springy when pressed. Transfer to a warm plate and rest in a warm place.
- Meanwhile, to cook the vegetables, heat the oil in a wok or large skillet over medium heat. Tip in the garlic and ginger and stir-fry for a minute until golden. Add the mushrooms, season lightly, and stir-fry for about 2 minutes until any juices released have been cooked off. Add the bok choy leaves and stalks followed by the soy sauce, fish sauce, and rice wine vinegar. Stir-fry for another minute until the bok choy has just wilted.
- Pile the stir-fry onto warm plates. Break the salmon fillets into large flakes and arrange on top. Add a sprinkling of sesame seeds and serve, with bowls of steamed rice and a bottle of Rosemount Diamond Label Chardonnay.
