Salmon, Bok Choy, and Shiitakes narrow display Salmon, Bok Choy, and Shiitakes wide display

Salmon, Bok Choy, and Shiitakes

Soy-vinegar dipping sauce


Serves 2
Active Time:
~15 min
Total Time:
~30 min


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.


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.


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.


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.


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.