Steps:
- Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking. Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes. Transfer to a plate and keep warm. Add mushrooms to oil in skillet and cook stirring until wilted and golden, about 2-3 minutes. Add the garlic, and then add bok choy with water still on leaves if possible. Cook and toss until just tender, 3 minutes. Remove from heat and add spinach, ginger, sesame oil, soy sauce. Season with salt, or to taste, tossing to combine. Serve the vegetables topped with salmon and sprinkle with sesame seeds.
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