Salmon "Bulgogi" with Bok Choy and Mushrooms
A Korean-inspired salmon dish featuring tender fish fillets marinated in a flavorful Asian sauce, served with stir-fried bok choy and shiitake mushrooms. This fusion recipe combines the classic bulgogi marinade with perfectly roasted salmon.
Ingredients
- •2 cloves large garlic cloves, peeled, divided
- •⅓ cup chopped green onions
- •¼ cup soy sauce
- •1 tablespoon Chinese rice wine or dry Sherry
- •1 piece peeled fresh ginger
- •2 teaspoons sugar
- •1 teaspoon Asian sesame oil
- •¾ teaspoon chili-garlic sauce
- •4 fillets center-cut skinless salmon fillets
- •1 tablespoon olive oil
- •1 large bok choy
- •4 ounces fresh shiitake mushrooms
Cooking Instructions
- 1.
Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.
5 min
- 2.
Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
8 min
- 3.
Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
4 min
- 4.
Divide vegetables among plates. Top with salmon. Brush fish with glaze.
2 min
