Recipe: Salmon "Bulgogi" with Bok Choy and Mushrooms

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!

• 2 large garlic cloves, peeled, divided
  1/3 cup chopped green onions
  1/4 cup soy sauce
  1 tablespoon Chinese rice wine or dry Sherry
  1 3/4-inch cube peeled fresh ginger
  2 teaspoons sugar
  1 teaspoon Asian 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 strips
  4 ounces fresh shiitake mushrooms, stemmed, caps sliced

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.

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Posted in Recipes
Tags: Asian, Bon Appetit, Dinner, Recipes, Seafood