1 pound salmon, skinned
3/4 tsp kosher salt, divided
1/4 cup Thai sweet chili sauce
2 tsp siracha sauce
2 tsp olive oil
1 tsp minced garlic
1 tsp ginger
5 baby bok choy (6.5 oz.), quartered (eliminate if can't find at store!)
4 oz. sliced shitake mushrooms (I use Publix gourmet blend and add in some white mushrooms for about 8 oz total)
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
Preheat oven to 400. Line a baking sheet with foil. Cut salmon into 3 pieces adn season with 1/4 tsp of salt. Roast until almost cooked through, 8 minutes. Remove from oven and switch to broil. In a small bowl, combine chili sauce and siracha. Brush on fish and broil until cooked through, 2- 5 minutes (145 degrees). Heat a large wok over medium heat. Add oil, garlic and ginger; stir for 30 seconds. Add vegetables. Increase heat to medium-high, season with 1/2 tsp salt. Stir. Add 2 tbsp water, cover and cook until tender crisp, 4 to 5 minutes.
