I was looking for a dish that would go well with our Korean pancakes, and after a quick interwebs search I came across this dish at epicurious. Rather than the usual sirloin, this recipe uses salmon as the lucky recipient of a tasty, spicy marinade made with soy sauce, onions, ginger, sesame oil, and more. It’s served over a bed of baby bok choy and shiitake mushrooms. I only made slight modifications to the recipe — I doubled the marinade and upped the number of mushrooms. The sauce/glaze is deeelicious.
Yum, this is really good!
Yeah, I really like how the salmon is cooked.. super tender on the inside. And I think that’s the first time our oven’s been set at 500.
Well mark it in the calendar.
… anyway … I loves me that marinade/glaze. It’s good on the veggies and the salmon.
You know, that spicy red sauce from the pancakes is good on my salmon, too.
I’m sure that’s good on cardboard. I think we’re going to have to do more Korean recipes soon.
Bulgogi-Style Salmon with Bok Choy and Mushrooms
2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tbsp Chinese rice wine or dry Sherry
1 tsp minced fresh ginger
2 tsp sugar
1 tsp Asian sesame oil
1 tsp chili-garlic sauce
2 6-oz center-cut skinless salmon fillets
1 tbsp olive oil
5-6 baby bok choy, cut crosswise into 1/2-inch-wide strips (about 3 1/2 – 4 cups)
8 large fresh shiitake mushrooms, stemmed, caps sliced
Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in a small glass baking dish. Spoon marinade over, and let marinate 5 minutes.
Preheat oven to 500Â°F. Transfer the fish, with some marinade still clinging, to a rimmed baking sheet. Roast the fish until just opaque in center, about 8 minutes. Meanwhile, transfer any remaining marinade to a small saucepan. Bring marinade in saucepan to boil; set aside and reserve for glaze.
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 two plates, top with the salmon, and brush with the glaze.