Salmon “Bulgogi” with Shiitake Mushrooms and Bok Choy

Ingredients

  • 2 large garlic cloves, peeled, divided
  • 1/3 cup chopped green onions
  • 1/4 cup soy sauce
  • 1 tablespoon Chinese rice wine or dry Sherry
  • 1 3/4-inch cube peeled fresh ginger
  • 2 teaspoons sugar
  • 1 teaspoon Asian sesame oil
  • 3/4 teaspoon chili-garlic sauce
  • 4 6-ounce center-cut skinless salmon fillets
  • 1 tablespoon olive oil
  • 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
  • 4 ounces fresh shiitake mushrooms, stemmed, caps sliced

Tools

  • Mini Processor
  • 11x7x2-inch glass baking dish
  • Rimmed Baking Sheet
  • Large Nonstick Skillet
  • Tongs

Directions

  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.
  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.
  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. Divide vegetables among plates. Top with salmon. Brush fish with glaze.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.