1 (6oz) can Wild Planet Wild Sockeye Salmon, undrained
1 Tbsp extra virgin olive oil
1 clove garlic, finely minced
2 tsp minced ginger
1 bunch baby bok choy (about 5 stalks), trimmed and halved if large
2 medium zucchini, spiralized into zoodles
1 medium carrot, julienned
1 cup sliced mushrooms
1/4 cup chopped scallions; white and green portions reserved separately
1 Tbsp liquid aminos (or soy sauce)
4 cups vegetable broth
1 tsp toasted sesame seeds
Place salmon and natural juices from can into small bowl.
Gently flake salmon into large pieces and set aside.
Heat oil in medium pot.
Add garlic and ginger, stir 30 seconds until fragrant.
Add bok choy, zucchini, carrot, mushrooms and white portion of scallions. Stir fry 1-2 minutes or until slightly caramelized.
Add vegetable broth and liquid aminos, lower heat and simmer 5 minutes to combine flavors.
Add flaked salmon and natural juices, stir gently and cook until heated through, about 5 minutes or so.
Ladle into serving bowls, top with chopped green scallions and toasted sesame seeds.