Asian Salmon With Bok Choy and Mushrooms |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
My family are all on a health kick at the moment. I saw this on television ( Everyday Gourmet) and thought the family might enjoy this. It looked such a simple and easy recipe to make, so this will also be great for making after a hard day at work. Ingredients:
2 large garlic cloves, chopped |
1/3 cup chopped green onion |
2 tablespoons soy sauce |
1 tablespoon chinese rice wine or 1 tablespoon dry sherry |
1 (2 cm) cube peeled fresh ginger, chopped |
2 teaspoons sugar |
1 teaspoon sesame oil |
3/4 teaspoon chili-garlic sauce |
4 (170 g) center-cut skinless salmon fillets |
1 tablespoon olive oil |
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups) |
115 g mushrooms, sliced |
Directions:
1. To make marinade, combine first 8 ingredients in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes.
2. Preheat oven to 500°F, (260°c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
3. Meanwhile, heat oil in large non stick skillet over high heat. Add bok choy and mushrooms. 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.
|
|