1 lb wild salmon fillet, skinned
1/4 cup thai sweet chili sauce
2 tsp sriracha sauce
2 tsp canola oil
2 garlic cloves, minced
1 tsp grated ginger
5 baby bok choy, 6.5 ounces, quartered
4 oz sliced shittake mushrooms
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
Preheat oven to 400F. Cut salmon into 4 pieces and season with salt. Roast until almost cooked through, about 8 minutes. Remove from oven and switch to broil.
In a small bowl, combine chili sauce and sriracha. Brush mixture onto fish and broil until fish is cooked though, 1-2 minutes.
Heat a large nonstick pan over medium heat. Add oil, garlic, ginger and cook stirring until fragrant, about 30 seconds. Add bok choy, mushrooms, and bell peppers. Increase heat to medium high and season with salt. Add 2 tbsp water, cover, and cook until crisp-tender. about 4-5 minutes.
Recipe from skinnytaste: Fast and Slow cookbook