Salmon "Bulgogi" with Bok Choy and Mushrooms

yield: Makes 4 servings Bulgogi—beef marinated in soy sauce,sesame oil, and other seasonings—is a popular Korean dish. Here, we've subbed in salmon for the sirloin.

Salmon "Bulgogi" with Bok Choy and Mushrooms
Salmon "Bulgogi" with Bok Choy and Mushrooms

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

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

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 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. 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.

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