Fresh Salmon with pak choi and forest mushrooms

The other night we got hungry for Salmon with an Asian touch, and Asian feeling and flavors is definitely something you get if you use pak choi, lemon and brown mushrooms and add a cold sauce of mayonnaise, rice vinegar and sesame oil.

Ingredients for 4 people :

  • 600 – 800g Salmon
  • 2 branches of fresh sage
  • 4 Pak choi
  • 2 lemons
  • 400g forest mushrooms (the brown ones)
  • 1 tbsp Soy (use glutenfree)
  • 3 tbsp Olive oil
  • Salt
  • 2 dl mayonnaise
  • 1-2 tbsp Rice vinegar (depending on how stingy you want it)
  • 1 tsp Sesame Oil
  • 2 tbsp (roasted) sesame seeds

Here’s how:

  1. Take out 2 plates and place baking sheets on both
  2. Preheat the oven to 165 degrees celcius hot air
  3. Split all 4 pakchoi in half
  4. Clean and divide the mushrooms into 2 halves
  5. Mix olive oil and soy
  6. Place the 8 pak choi halves and mushrooms on one plate and brush over the entire soy mixture
  7. Sprinkle salt over
  8. Put the vegetable tray in the top half of the oven for about 30 minutes
  9. Put the salmon side on the other plate.
  10. Roughly chop sage and sprinkle over the salmon
  11. Salt the salmon
  12. Once the vegetables have been in the oven for about 10 minutes, insert the salmon at the bottom and increase the temperature to 175 degrees
  13. Divide the 4 lemons in half and salt the surfaces
  14. Put olive oil in a frying pan and heat
  15. Add the lemon halves with the cut surface down and fry until they have a nice sooty color.
  16. Mix mayonnaise, rice vinegar, sesame oil and sesame seeds
  17. After 20 minutes (the fish) and 30 minutes (the vegetables), Take all out of the oven plavce everything nicely onto one big serving.
  18. Serve with the cold sauce and the fried lemons
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