Serves 2

2 1/2 pound filets of wild king salmon, seasoned with salt and pepper

1 cup of shitake mushrooms, rinsed and sliced

1 large tomato sliced in large, thin pieces

1/2 red onion, sliced thin

2 cloves of garlic, smashed

1 inch-long knob of ginger, minced

2 cups of fresh spinach

1 teaspoon of sesame oil

Heat a medium-sized cast-iron pan (about 2 inches deep) on high. When pan is hot, add a drop of sesame oil and add garlic and ginger so it starts sizzling. When an aroma releases, lower heat and add onion, then layer shitake mushrooms on top. Add a little water so the vegetables begins to steam. Let cook for about 2 minutes. Then layer over tomato, followed by the spinach and finally the 2 salmon filets. Drizzle remaining sesame oil and cover tightly with a lid. Keep heat on low. Cook for about 10-15 minutes or until salmon is medium-well.

To serve, use a large flat spatula and serve each filet over a bed of the steamed vegetables. Serve immediately.