KOREAN SALMON BULGOGI w/BOK CHOY

By BobD

Ingredients

• 4 SERVINGS
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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.

Preheat oven to 500F.

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.

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.

Divide vegetables among plates.

Top with salmon. Brush fish with glaze