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Ginger Pork Panko Crusted Salmon over Baby Bok Choy with Shiitake Broth


  • 1 lb Salmon filet, cut into 4 portions, skin removed
  • 1/2 cup Pork Dust
  • 2 tbl. finely minced fresh ginger
  • 1 tsp. sea salt
  • 8 oz bok choy
  • 8 oz shiitake mushrooms, thinly sliced
  • 4 cups beef bone broth
  • 1 tsp. fresh ginger, minced
  • 2 tbl. chopped scallions, plus 1 tbl. more for garnish
  • 2 tbl. coconut aminos
Ginger Pork Panko Crusted Salmon over Baby Bok Choy with Shiitake Broth
Step 1

Wash the baby bok choy thoroughly and cut into bite sized pieces.

Step 2

Pour the beef bone broth into a saucepan and bring to a simmer. Add the 1 tsp. fresh ginger, scallions and coconut aminos.

Step 3

Submerge the bok choy in the broth and simmer 5 minutes until tender. Remove with a slotted spoon to a plate and set aside.

Step 4

Add the sliced shiitake mushrooms to the broth and cook 3-4 minutes until tender. In the meantime, mix the pork dust with the 2 Tbl. finely minced ginger.

Step 5

Preheat oven to 400F. Lay the salmon filets on a parchment lined sheet tray. Season lightly with sea salt. Divide the pork dust mixture evenly over the 4 filets and pat on to adhere. Bake for 5-8 minutes until just cooked through.

Step 6

To serve, lay out 4 large shallow bowls. Divide the bok choy among the bowls, ladle the hot shiitake broth over each bowl, dividing evenly, and top each bowl with a piece of ginger crusted salmon. Garnish with some more freshly sliced scallions.