Blistered Salmon with Shoyu

How to make it

1. Pat the salmon dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the neutral oil in a nonstick pan over medium-high and crisp the salmon until deeply colored.
3. Add the aromatics with the baby bok choy and edamame; cook until fragrant and just tender.
4. Build the shoyu sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over steamed short-grain rice.