SALMON 'BULGOGI' WITH BOK CHOY AND MUSHROOMS

Salmon 'Bulgogi' with Bok Choy and Mushrooms image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Seafood

Number Of Ingredients 12

2 large garlic cloves, peeled, divided
1/3 cup(s) chopped green onions
1/4 cup(s) soy sauce
1 tablespoon(s) chinese rice wine or dry sherry
1 - 3/4-inch cube peeled fresh ginger
2 teaspoon(s) sugar
1 teaspoon(s) asian sesame oil
3/4 teaspoon(s) chili garlic sauce (gochu jang)
4 - center cut skinless salmon fillets (about 6 oz each)
1 tablespoon(s) olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
4 ounce(s) fresh shiitake mushrooms, stemmed, caps sliced

Steps:

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.
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.
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.