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1
Combine 1 1/2 cups of water, the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil.
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2
Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes.
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3
Remove from heat and let rest.
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4
Fluff with a fork right before serving.
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5
Meannwhile, quarter the bok choy through the stem ends.
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6
Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
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7
Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat.
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8
Divide the bok choy between the two pans, placing it cut-side down.
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9
Cook, undisturbed, until charred in spots, 2 to 3 minutes.
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10
By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking.
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11
Place the bok choy so that the other cut side faces down.
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12
Cook until charred in spots, about 2 minutes.
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13
Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper.
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14
Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil).
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15
Stir in the scallion greens, then remove the skillet from the heat.
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16
Stir in the soy sauce and vinegar.
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17
While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper.
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18
Wipe out the other skillet and add 1 tablespoon vegetable oil.
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19
Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes.
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20
Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
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21
Divide the vegetables and rice between 4 plates and top each with a piece of salmon.
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22
Drizzle with a little extra soy sauce.
