Nigella Bites...

I just arrived home from a local market, too chic to frequent often, where all the fruits and veggies are laid out in resplendent piles, gleaming almost too perfectly. There are shelves filled with little plastic containers holding every confection you could hunger for. Ignoring the jelly beans, licorice and chocolate covered peanuts I made my way to the fish counter. I purchased a nice salmon, some shiitake mushrooms and bok choy. All perfect for one of my favorite recipes from Nigella Lawson, and quick to boot!

This recipe is from the cookbook, Nigella Bites and is a perfect dinner after a weekend of over indulging. You will need:

2 skinned salmon fillets, preferably organic

1 clove of garlic, finely minced

2 tablespoons vegetable or peanut oil

generous 1/2 cup shiitake mushrooms, 

stemmed and sliced (I often add additional mushrooms, baby bella, or whatever looks good, because sometimes more is more. I hope Nigella does not mind.)

14 ounces of bok choy, roughly chopped, 

with stalks separated from leaves

3 tablespoons of soy sauce (I use low sodium)

1 teaspoon sesame oil

pepper to taste

Cook the salmon fillets over medium high heat in a nonstick pan until just cooked through and remove to warm plate. I generally just cover in foil while I prepare the vegetables.

In a heavy based pan, fry the garlic in the oil until it is warm, but not sticking. Add the sliced mushrooms with the bok choy stalks, stirring everything together for a minute or two. Cover the pan and cook for 5 minutes, remove the lid and add the roughly chopped bok choy leaves, soy sauce and sesame oil, then let it cook for another 2-3 minutes until the leaves are wilted.

Add the cooked vegetables to the warm salmon and you are ready to eat what Nigella Lawson refers to as "Temple Food." I like to believe it is!

Nigella Bites