Nigella Lawson | theunsweetie

During the holidays it’s difficult to resist the sweets and heavy holiday cooking, especially with all the potlucks and holiday parties happening in December. That being said, I felt like I needed something simple and fresh that didn’t require a lot of effort.

I used Nigella Lawson‘s recipe for Shitake mushrooms and Salmon and I was able to use the leftovers for lunch the next day. I could spend hours upon hours watching Nigella cook. She has such a poetic way of making everything sound so delicious, it’s almost like she’s telling you a story rather than showing you a recipe.

So to start, here is how I made the salmon. Make sure you scroll to the end to see how I transformed this dinner into a lunch on the go!

Cut your salmon filet into 4 manageable pieces. Season with salt and pepper.

Heat up some oil in a skillet. Once your oil is nice and hot fry your salmon. One trick I learned after many failed attempts at frying salmon is to LEAVE IT ALONE! If you try and flip your salmon to early, it will stick to the pan and drive you crazy, so give it some time and check if it’s ready by gently lifting one corner. Once the first side is done, flip over and fry the other side. Set the cooked salmon aside.

Now for the mushrooms…

You will need: 1 clove of garlic (minced), 2 tbsps of vegetable oil, 1/2 cup of shitake mushrooms (sliced), 1 cup of chopped bok choy, 3 tbsps of soya sauce, 1 tsp of sesame oil, and a thumb sized piece of ginger (minced)