Salmon "Bulgogi" With Bok Choy And Mushrooms
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 large
Garlic Cloves (peeled, divided)1 cup
Green Onion (chopped)1 cup
Soy Sauce1 tbsp
Rice Wine (chinese)2 tsps
Sugar1 tbsp
Olive OilDirections:
1
Blend 1 garlic clove and next 7 ingredients in mini processor
2
Arrange salmon in 11x7x2-inch glass baking dish
3
Spoon marinade over
4
Let marinate 5 minutes
5
Preheat oven to 500°F
6
Arrange fish, with some marinade still clinging, on rimmed baking sheet
7
Transfer any marinade in dish to small saucepan
8
Roast fish until just opaque in center, about 8 minutes
9
Bring marinade in saucepan to boil; set aside and reserve for glaze
10
Meanwhile, heat oil in large nonstick skillet over high heat
11
Add bok choy and mushrooms; using garlic press, press in 1 garlic clove
12
Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes
13
Season with salt and pepper
14
Divide vegetables among plates
15
Top with salmon
16
Brush fish with glaze
17
Blend 1 garlic clove and next 7 ingredients in mini processor
18
Arrange salmon in 11x7x2-inch glass baking dish
19
Spoon marinade over
20
Let marinate 5 minutes
21
Preheat oven to 500°F
22
Arrange fish, with some marinade still clinging, on rimmed baking sheet
23
Transfer any marinade in dish to small saucepan
24
Roast fish until just opaque in center, about 8 minutes
25
Bring marinade in saucepan to boil; set aside and reserve for glaze
26
Meanwhile, heat oil in large nonstick skillet over high heat
27
Add bok choy and mushrooms; using garlic press, press in 1 garlic clove
28
Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes
29
Season with salt and pepper
30
Divide vegetables among plates
31
Top with salmon
32
Brush fish with glaze