Salmon "Bulgogi" with Bok Choy and Mushrooms
['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-wide strips (about 7 cups)', '4 ounces fresh shiitake mushrooms, stemmed, caps sliced', 'Available in the Asian foods section of many supermarkets and at Asian markets.']
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. Arrange fish, with some marinade still clinging, 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 1 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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.