Salmonbulgogiwithbokchoyandmushrooms Recipes

SALMON BULGOGI WITH BOK CHOY AND MUSHROOMS

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.

GLAZED SALMON AND BOK CHOY SHEET PAN DINNER

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
• Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
• Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC

Steps:

• Prepare a gas or charcoal grill to moderately high heat.
• Trim 1/8 inch from the bottom of each bok choy, then cut into quarters. Wash the bok choy in several changes of cold water and dry in a colander or salad spinner.
• In a small bowl, whisk together the sesame oil, sake, soy sauce, garlic, and ginger.
• On a large baking sheet, arrange 2 (12 by 24-inch) pieces of heavy-duty foil, overlapping them in the center to form a cross. Brush the entire surface of the salmon with the sesame oil mixture, then sprinkle with salt and pepper and place skin side down in the center of the foil. Arrange the bok choy on top of the salmon, then fold the foil into a packet, sealing in the salmon and bok choy.
• Transfer the foil packet to the grill and cook until the salmon is just opaque in center, about 15 minutes. Transfer to a cutting board, open the foil slightly, and let stand 10 minutes.
• Remove the salmon and bok choy from the foil and cut the salmon into 8 servings. Divide the bok choy among 8 plates and top each with a piece of salmon. Garnish plates with lime wedges and serve immediately.

SALMON BULGOGI SALMON

Steps:

• Begin by making the bulgogi sauce if you don't have any in the fridge, click here for the bulgogi sauce recipe. Once you have this put 3 tablespoons in a small bowl and mix 1 teaspoon of red pepper powder.Spicy Bulgogi salmon.
• Preheat your oven to about 200 degrees, place both salmon fillets on a sheet of baking paper and spoon 3 tablespoons of bulgogi sauce on one and the spicy mixture on the other. If you don't fancy a spicy dish just omit the red pepper powder.
• Pop the salmon in the oven, it takes between 20 and 25 minutes to cook, after about 10 minutes though take out the baking tray and spoon the bulgogi sauce back over the salmon and place back in the oven. Once cooked take out the oven and serve, it can be served with rice or potato, along with any side dishes you fancy.