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Salmon “Bulgogi” with Bok Choy and Mushrooms

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Salmon "Bulgogi" with Bok Choy and Mushrooms

Salmon "Bulgogi" with Bok Choy and Mushrooms

amanda

Equipment

  • - Kitchen Knife

  • - Cutting Board

  • - Measuring Spoons and Cups

  • - Mixing Bowls

  • - Non-Stick Pan

  • - Fryer or Skillet (with non-stick properties)

  • - Bamboo Steamer

  • - Digital Food Scale

  • - Silicone Spatula

  • - Chef's Gloves

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.

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 4

Divide vegetables among plates. Top with salmon. Brush fish with glaze.
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