Normally, bulgogi is made from thin slices of beef (most often sirloin). I love the flavors of the traditional Korean marinade, but I’m not always in the mood for red meat. So, when I saw a recipe in June’s Bon Apetit magazine that featured salmon instead of beef, I decided to give it a try. I adapted the recipe a bit to fit the equipment I had on hand, but it turned out really well. The salmon was perfectly cooked, and the marinade had amazing flavor. The bok choy could have used a bit more oomph, so next time I think I’ll make extra marinade and then reduce it down for a sauce. I was even able to eat this salmon left over at work the next day–and no one complained, because the aroma was so intoxicating. Enjoy!
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. Roast fish until just opaque in center, about 8-10 minutes. 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. Season with salt and pepper.
Divide vegetables among plates. Top with salmon.