Izzy Eats: The art of raising a gourmand, one bite at a time

Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).

Wednesday, March 7, 2007

The Little Fella Loves Nigella..

Or at least her recipes. Perhaps it is because I devoured Nigella Bites when I was pregnant or maybe he just has good taste. Back then it was my weeknight bible, since the recipes are generally quick and foolproof. One of my favorites, then and now, is her Salmon with Greens and Shitake mushrooms. Bok choy figured amongst the first greens I fed the boy when he started eating non-pureed foods. They were a hit then and still are.

Tonight was the first time I had made the recipe in a while. Nigella always recommends tweaking her recipes to suit your tastes and I took her advice. I marinated the salmon first and threw in some additional ingredients. I served it with a side of Basmatic Rice pilaf made with onions (thank you K. and J. for bequeathing that giant bag to us upon your departure from J.C.) I think that the slightly fruity soy flavors are especially appealing to kids. I know Izzy would definitely recommend it as a good introduction to salmon as it melts in the mouth.

Salmon with Baby Bok Choy and Shitake Mushrooms (my version)
(3 generous servings)

3 salmon fillets
3 cloves garlic, minced, 1 clove whole
3 tablespoons olive oil
1/4 lb. shitake mushroom caps, sliced
1 lb. bok choy (chopped keeping leaves and stalks separate)
4-6 tablespoons soy sauce
3 tablespoons tamari
1/4 cup orange juice
2 tspns. sesame oil
1 small knob of ginger

1. Marinate salmon with tamari, grated ginger (microplane zester), orange juice, grated garlic (microplane zester) for 30-60 minutes.

2. Preheat oven to 450 (in summer grill). Roast salmon on a baking sheet for about 20 minutes.

3. While salmon is roasting, saute minced garlic in olive oil in a large heavy frying pan. When you start to smell the aroma, add mushrooms and bok choy stems. Cook about 10 minutes, until tender. Then add bok choy leaves, soy sauce and sesame oil and cook about 5 minutes more, or until sufficiently wilted.

Serve with a side of rice.

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