Worth a trip

Salmon "Bulgogi" with Bok Choy and Mushrooms

Name: Salmon "Bulgogi" with Bok Choy and Mushrooms
Cuisine: korean
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; Available in the Asian foods section of many supermarkets and at Asian markets.

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions