Wednesday, January 9, 2013
salmon bulgogi with bok choy and mushrooms
This was excellent! I don't know what else to say. I love salmon and I love bok choy so it was a perfect combination. Delicious.
salmon bulgogi with bok choy and mushrooms (epicurious)
2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tablespoon rice vinegar
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teasapoon Asian sesame oil
3/4 teaspoon chili-garlic sauce (I used 1 teaspoon)
4 (6 ounce) center-cut skinless boneless salmon fillets (Costco!)
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
Blend 1 garlic clove and next 7 ingredients in blender. Arrange salmon in an 11x7-inch glass baking dish Spoon marinade over. Let marinate 5 minutes.
Preheat oven to 500 degrees. 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.