|1 tbsp olive oil||sea salt and freshly ground black pepper|
|1 tbsp dark soy sauce||4 salmon fillets, each about 5½ oz (150 g)|
|½ tbsp mirin||2 bok choy, quartered lengthwise|
|2 in (5 cm) piece of fresh ginger, peeled and finely chopped||7 oz (200 g) mushrooms, halved if large|
|2 garlic cloves, finely chopped|
Preheat the oven to 400 F (200 C). Combine the olive oil, soy sauce, mirin, ginger, and garlic in a small bowl, and mix together well. Season with salt and pepper.
Put the salmon, bok choy, and mushrooms in a roasting pan, then drizzle with the oil mixture and coat well. Put into the oven to roast for 20-25 minutes or until the salmon is cooked through. Serve with rice.
If you can't get hold of mirin (Japanese rice wine), use dry sherry or omit altogether.
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