- 3/4 cup basmati rice
- Salt and freshly ground black pepper
- 4 heads pak choi
- 1/4 pound mushrooms, stems removed
- 3 to 4 tablespoons vegetable oil
- 4 spring onions, white parts thinly sliced and the green parts cut in 1-inch lengths
- 1 tablespoon soy sauce, plus more for drizzling
- 1/2 teaspoon rice wine vinegar
- Four 6-ounce pieces salmon fillet, skin removed
- Cono Sur Pinot Noir
Combine 1 1/2 cups of water, the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
Meanwhile, quarter the pak choi through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
Heat 2 large nonstick frying pans or griddles with 1 tablespoon oil in each over medium-high heat. Divide the pak choi between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the pak choi into just one skillet to finish cooking. Place the pak choi so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, spring onion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the pak choi and mushrooms are soft, about 4 minutes (if the pan or griddle looks dry add 1 more tablespoon of oil). Stir in the spring onion greens, then remove from the heat. Stir in the soy sauce and vinegar.
While the pak choi cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other frying pan and add 1 tablespoon vegetable oil. Put the salmon into the hot frying pan, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.