Hello delicious dish I made in May and am just now telling you about. It's true. I have a folder called, "to blog" and this one was sitting in there until today. We just got bok choy in our vegetable box so I thought you should go ahead and have this recipe on hand in case you're picking up bok choy or wondering what you'd do with it if you did.
According to Bon Appetit this is called Salmon "Bulgogi." Technically it's a Korean dish where beef is used, but here salmon is used. If you have Asian seasonings on hand this is a good recipe to make to use some of those up. If you're like me you got some Asian seasonings when a friend moved and so I was happy to use the chili-garlic sauce I inherited.
I'd make this again for sure. In fact, a week after I made it I was at a restaurant where a similar dish was on the menu. I think the chef had been reading Bon Appetit too. This fish and vegetables are super light resulting in a satisfying but not too heavy of a dish at all.
{Recipe thanks to Bon Appetit}
{Ingredients You'll Need}
- 2 garlic cloves, peeled and divided
- 1/3 cup chopped green onions
- 1/4 cup soy sauce
- 1 tablespoon Rice Wine or Sherry
- 1 3/4 inch cube peeled fresh ginger
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 3/4 teaspoon chili garlic sauce
- 4 salmon fillets
- 1 tablespoon olive oil
- 1 large bok choy, cut into strips
- 4 ounces shitake mushrooms, stemmed, caps sliced
1. Preheat oven to 500. Blend 1 garlic clove and next 7 ingredients in a food processor. Arrange salmon on a dish and spoon the marinade over top. Let stand for 5 minutes then bake on a rimmed baking sheet for about 8 minutes, until opaque.
2. With the remaining marinade, place it into a small saucepan. Bring to a boil then set aside for the glaze.
3. In a skillet heat oil then add the bok choy and mushrooms. Press in 1 garlic clove and then stir fry everything until wilted, about 4 minutes. Season with salt and pepper.
4. Divide vegetables and top with salmon. Brush the fish with extra glaze and eat up.
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