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
Wash the baby bok choy thoroughly and cut into bite sized pieces.
Pour the beef bone broth into a saucepan and bring to a simmer. Add the 1 tsp. fresh ginger, scallions and coconut aminos.
Submerge the bok choy in the broth and simmer 5 minutes until tender. Remove with a slotted spoon to a plate and set aside.
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.
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.
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.