LibreRecipes

Salmon "Bulgogi" with Bok Choy and Mushrooms

Rating

Calories

459.0

Protein

39.0

Sodium

994.0

Fat

28.0

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.

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

Available in the Asian foods section of many supermarkets and at Asian markets.

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.