@liamsaunt, your dinner looked so good you inspired me to make something similar.
Did a grocery shopping before leaving for work this morning. I had time to shop and bring everything home first.
I don't cook salmon very often because to be truthful I don't really care for the Pacific varieties of salmon.
I don't think you are suppose to admit that when you live on the west coast.
It was always fresh Atlantic salmon we had when we lived in Toronto.
Today, the fish counter had fresh Atlantic Salmon and I had them cut me two nice filets.
The salmon was pan seared, and then turned with the skin side down and finished in a 450°F oven.
Made a broth with chicken stock and a little miso, seasoned with slices of ginger and garlic
and let simmer for a few minutes before adding sliced mushrooms, baby Bok Choy
and the white part of green onions and Udon noodles. Added a little chili garlic sauce for some heat.
Just before serving added the green part of the green onion and chopped cilantro.
Ladled into the bowls and top with the salmon.
