Salmon "Bulgogi" with Bok Choy and Mushrooms

Salmon "Bulgogi" with Bok Choy and Mushrooms
Photo by Con Poulos


  • 4 6-ounce center-cut skinless salmon fillets
  • ¾ teaspoon chili-garlic sauce
  • 2 teaspoons sugar
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon Chinese rice wine or dry Sherry
  • ¼ cup soy sauce
  • 4 ounces fresh shiitake mushrooms
  • + 6 more ingredients
    • 1/3 cup green onions
    • 1 tablespoon olive oil
    • 1 3/4-inch cube fresh ginger
    • 1 large bok choy
    • 2 large garlic cloves
    • * 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 sauce...

View full recipe at Epicurious


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