Salmon, Bok Choy, and Shiitakes

Salmon, Bok Choy, and Shiitakes

Soy-vinegar dipping sauce

Created by Brava



Active Time

~15 min

Total Time

~30 min


  • 2 skin-on salmon fillets (1–1½ -inches thick)
  • 1½ cups chopped shiitake mushrooms (stems removed, caps quartered)
  • 2 cups chopped bok choy (1-inch pieces)
  • 3 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 clove garlic, minced
  • ½ teaspoon sumac
  • ½ teaspoon chili garlic sauce (preferably Huy Fong brand)
  • Zest of ½ lemon

From Your Pantry


cooking oil

extra-virgin olive oil

kosher salt


Brava glass tray

mixing bowls

Nutrition Information

Allergens: Milk, Fish, Wheat (Gluten), Soy


  • Lunch
  • Dinner
  • Chinese
  • Fish
  • Glass Tray
  • Recipes
  • Seafood
  • Three Zone Cooks
  • Vegetables
  • Weekend
  • Weeknight
  • Year Round

  1. step

    Prep salmon

    • Let 2 teaspoons butter stand at room temperature for 15–30 minutes to soften.
    • Spread butter on Zone 2 of Brava glass tray. Any uncovered butter may burn, so spread only enough for the fish to cover it.
    • Pat salmon dry with paper towels. Season fish on both sides with a pinch of salt.
    • Place salmon, skin side down, on top of butter. Make sure thickest salmon fillet is on left side of Zone 2.

  2. step

    Prep vegetables

    • In medium bowl, toss together shiitake mushrooms, 2 teaspoons cooking oil and a pinch of salt.
    • Evenly spread mushrooms in Zone 1 of glass tray.
    • In same bowl, toss together bok choy, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread bok choy in Zone 3 of glass tray.

  3. step

    Roast salmon & vegetables

    • Slide glass tray into bottom shelf.
    • Select “Salmon, Shiitake, and Bok Choy” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of salmon.
    • While food cooks, prepare dipping sauce.

  4. step

    Make dipping sauce

    • In medium bowl, combine soy sauce, rice vinegar, garlic, sumac, chili garlic sauce, lemon zest and 2 teaspoons extra-virgin olive oil; stir well.
    • Transfer 3 tablespoons sauce to small serving bowl. Leave remaining sauce in medium bowl for finishing vegetables.

  5. step

    Finish & serve

    • When your food is done, cut salmon in half crosswise. This will stop the cooking process and maintain your preferred doneness.
    • Transfer mushrooms and bok choy to medium bowl with sauce; toss to coat evenly.
    • Arrange vegetables on individual plates. Place salmon, skin side up, on top of vegetables.
    • Serve reserved sauce on the side for dipping.