I’ve never heard of or tasted Salmon Bulgogi before, but this Salmon “Bulgogi” with Bok Choy and Mushrooms recipe borrows the flavours of the more traditional Korean dish bulgogi with lots of ginger, garlic, chili, and sesame oil. This flavourful fish dish makes a tasty and fast weeknight meal, and feeds 4 people at $3.07 per serving.
Salmon “Bulgogi” with Bok Choy and Mushrooms
For the Sauce:
1 garlic clove, peeled and diced
1/3 cup chopped green onions
1/4 cup soy sauce
1 tablespoon Chinese rice wine vinegar
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon Asian sesame oil
3/4 teaspoon chili-garlic sauce
For the Rest of the Dish:
4 6-ounce center-cut skinless salmon fillets
1 garlic clove, peeled and diced
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
toasted black or white sesame seeds
Whiz up all of the marinade ingredients in a food processor to get a nice paste. Arrange the salmon fillets in a glass baking dish, and then pour the marinade over the fish. Let the salmon marinate for at least 5 minutes, but as with most marinades, the longer you marinate it the better.
Preheat the oven to 500¬?F. Arrange the salmon, with some marinade still clinging on the fish, on a rimmed baking sheet. Roast the salmon until it is just opaque in the center, about 8 minutes.
Take the leftover marinade from the baking dish and put it in a small saucepan. Bring the marinade in the saucepan to a boil; and then set aside and reserve for the glaze.
Heat the oil in large nonstick skillet over high heat. Add in the bok choy, mushrooms, and minced garlic and stir fry until the mushrooms are tender and the bok choy is wilted, around 4 minutes. Once the veggies are cooked, season them to taste with salt and pepper.
To serve the dish, divide the veggies among each plate and top them with the salmon. Finish off the dinner by brushing the glaze over the salmon and sprinkling with some toasted sesame seeds.
