Salmon Bulgogi with Bok Choy and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Bulgogibeef marinated in soy sauce,sesame oil, and other seasoningsis a popular Korean dish. Here, we've subbed in salmon for the sirloin. 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 |
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.
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