Salmon Bulgogi With Bok Choy And Mushrooms Recipes

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SALMON BULGOGI WITH BOK CHOY AND MUSHROOMS



Salmon Bulgogi With Bok Choy and Mushrooms image

Make and share this Salmon Bulgogi With Bok Choy and Mushrooms recipe from Food.com.

Provided by Dr. Jenny

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 large garlic cloves, peeled, divided
1/3 cup chopped green onion
1/4 cup soy sauce
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
1 piece fresh ginger, peeled (3/4 inch cube)
2 teaspoons sugar
1 teaspoon 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

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 degrees F. Arrange fish, with some marinade still clingining, 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 one 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.

SALMON WITH BOK CHOY AND MUSHROOMS



Salmon With Bok Choy and Mushrooms image

This recipe calls for some of my favorite ingredients.... sesame oil, shitake mushrooms, ghili-garlic sauce just to name a few. Sooooo delish! Original recipe found in June, 08 edition of Bon Apetit.

Provided by hollyfrolly

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 garlic cloves, large, peeled, minced, divided
1/3 cup green onion, chopped
1/4 cup soy sauce (I like Tamari)
1 tablespoon dry sherry (Chinese rice wine works well too)
2 teaspoons sugar
1 teaspoon sesame oil, Asian
3/4 teaspoon chili-garlic sauce
4 salmon fillets, skinless (approx. 6 ounces each)
1 tablespoon olive oil
1 bok choy, large, cut crosswise into 1/2 inch wide strips
4 ounces shiitake mushrooms, stemmed, caps sliced

Steps:

  • Using a food processor combine 1 garlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and chili-garlic sauce.
  • In a glass baking dish, arrange salmon and coat with marinade. Let sit for approximately 5 minutes.
  • Preheat your oven to 500 degrees.
  • On a rimmed baking sheet, arrange salmon, with some marinade still clinging. (Transfer the remaining marinade from the glass dish into a small sauce pan.).
  • In the oven, roast the fish for about 8 minutes, or until just opaque in center.
  • On the stove top over medium-high heat, bring the sauce to a boil and set aside to use a a glaze for the fish.
  • Over a high flame, heat olive oil in a large nonstick pan.
  • Add bok choy and mushrooms and remaining garlic.
  • Stir fry veggies until bok choy is wilted and the mushrooms are tender (approx. 4 minutes). Season, to taste, with salt and pepper.
  • Divide vegetables among four plates. Top with salmon and brush with glaze.

Nutrition Facts : Calories 507.5, Fat 19.1, SaturatedFat 3.3, Cholesterol 146.3, Sodium 1384.9, Carbohydrate 10.8, Fiber 3.2, Sugar 5.8, Protein 71.1

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